Spiced Veggies with Fennel Slaw and Extra Virgin Olive Oil

Spiced Veggies with Fennel Slaw and Extra Virgin Olive Oil


  • 4 garlic cloves, finely grated
  • 1 tbsp ground coriander
  • 1 tbsp ground cumin
  • 6 tbsp COOC certified EVOO plus more for drizzling
  • 4 medium sweet potatoes, cut into 1/2“-thick wedges
  • 2 15 oz cans garbanzo beans, rinsed
  • Kosher salt, freshly ground pepper
  • 1 1/2 cups plain, whole-milk yogurt
  • 5 tbsp fresh lemon juice, divided
  • 1 medium fennel bulb, thinly sliced
  • 1 jalapeño, thinly sliced (optional)
  • 1 cup parsley, coarsely chopped
  • 1 tbsp toasted sesame seeds


  1. Preheat oven to 400 degrees.
  2. Mix garlic, coriander, cumin, and EVOO in a large bowl. Add sweet potatoes and chickpeas. Season with salt and pepper and toss to coat.
  3. Transfer sweet potato mixture to a rimmed baking sheet and spread into an even layer. Wipe out bowl and reserve. Bake, until sweet potatoes are tender, 35-40 minutes.
  4. Mix yogurt, 2 tbsp lemon juice and a pinch of salt in a small bowl.
  5. Using reserved bowl, toss fennel, jalapeño (if using), parsley, sesame seeds and remaining 3 tbsp lemon juice. Season with salt.
  6. Spread yogurt mixture into bowls and top with sweet potato mixture. Scatter fennel salad over and drizzle with more EVOO.

All images and text O Olive Oil (adapted by COOC).

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