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Ancho-Coffee Sweet Potato Wedges (gluten-free, dairy-free, vegan)

I'm always in search of solutions to simplify meal preparation, without sacrificing nutrition or flavor. Healthy food doesn't have to be complicated, it can really be incredibly simple. I’ve been inspired by the way Deliciously Ella creates her food which tends to be layers of batch cooked food in one bowl. Check out her Instagram feed or blog, she’s got healthy “bowls” all over the place. They are always so colorful and delicious looking and don’t require intensive cooking or loads of time spent in the kitchen.

So, I wanted to create my own Mexican inspired bowl. A few months ago we picked up a spice blend called Ancho-Coffee from a place called The Spice Shop. How we didn’t go home with an entire pantry of new spices, I don’t know. This place is incredible, a culinary person’s dream for sure! They’ve got every spice and spice blend you can imagine plus fancy things like French grey salt (which we did bring home!).

With my love for sweet + savory dishes, I thought the ancho-coffee rub would pair well with some roasted sweet potato wedges. Sweet potatoes are wonderful for batch cooking as you can roast them in big batches and they’ll keep in the refrigerator for more than a few days. Sweet potatoes are also inexpensive and loaded with great nutrition.

Ancho-Coffee Sweet Potato Wedges

Serves: 4

Active Time: 5 Minutes

Total Time: 35 Minutes


3 small sweet potatoes

1 tsp extra virgin olive oil

2 Tbsp almond meal

2 Tsp ancho-coffee rub seasoning**

1 ½ tsp maple syrup or honey

½ tsp salt


  1. Pre-heat your oven to 350.

  2. Peel your sweet potatoes. Cut in half lengthwise, and then cut each half in half lengthwise. Cut each ¼ into wedges.

  3. In a small bowl mix together almond meal, ancho-coffee seasoning and salt.

  4. Line a baking sheet with parchment paper. Place sweet potato wedges on baking sheet and toss with sweetener and extra virgin olive oil.

  5. Toss with spice mixture.

  6. Place sheet tray in the oven. Roast sweet potatoes for 25-30 minutes, until fork tender

  7. ** The Ancho-Coffee rub we purchased from The Spice Shop. Make your own blend or look for a similar spice blend if you don't hav access to The Spice Shop.

The bowl we ended up eating throughout the week was this one:

Ancho-Coffee Sweet Potato Wedges

Cooked Quinoa

Cumin and Garlic Mashed Black Beans (simply drained black beans, mashed with a fork, with a sprinkle of cumin and garlic powder)

Raw Arugula

Sliced Avocado

Sprinkle salt + squeeze of lime juice

*Shounek had added ground turkey seasoned with chili powder & cumin

About the Blog

Welcome to the Well Fed Nutrition Blog. I'm Jessica, a dietitian nutritionist sharing recipes, kitchen tips and advice for life well-fed. 

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