Labneh sweet potatoes

A Moroccan spice blend puts a creative, healthful twist on this easy recipe.

Ras el Hanout is a spice blend that deserves a spot in your pantry; it's made variety of spices including cardamom, clove, and cinnamon (shown to help boost your metabolism). Here, Philadelphia-based recipe developer Robert Luessen uses it with the Middle Eastern condiment labneh. Pro tip: Look for a Greek yogurt-based version at the store to up the dish’s protein content.

Serves 2

This recipe is part of our meal prep series. Find the full guide here.

Photography by Jillian Guyette. Recipe development by Robert Luessen.


2 sweet potatoes
1 tablespoon olive oil
½ cup Greek yogurt-based labneh
¼ cup microgreens



Preheat oven to 400 degrees. Peel and cut sweet potatoes into two-inch segments. Toss with olive oil and Ras el Hanout and spread evenly on a baking sheet. Roast until tender, about 50 minutes. 


Remove from heat; once cooled place in an airtight container. Place labneh, beets, and microgreens in separate containers and store everything in the fridge. 



Spread labneh on plate. Top with sweet potato, beets, and microgreens.