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Home » All Recipes » Side Dishes » Mexican Roasted Sweet Potato Cubes (Vegan)

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Mexican Roasted Sweet Potato Cubes (Vegan)

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Delicious cubes of sweet potato, coated in spices, garlic and lime juice and roasted in the oven for just 20 minutes, these Mexican Roasted Sweet Potato Cubes make a delicious side dish for tacos, fajitas and BBQs.

Delicious cubes of sweet potato, coated in spices, garlic and lime juice and roasted in the oven for just 20 minutes, these Mexican Roasted Sweet Potato Cubes make a delicious side dish for tacos, fajitas and BBQs.

Mexican Roasted Sweet Potato Cubes

I absolutely adore roasted sweet potatoes – they are one of my favourite side dishes, simple to make, totally delicious and an all round crowd pleaser (my little boy in particular just loves them  – he can smell when I’m cooking them and keeps asking me – when’s it going to be dinner Mummy? And there’s a lot of waiting when Mummy also has to take photos – poor boy!)

Mexican Roasted Sweet Potato Cubes

Actually I used to make these into chip shapes and call them sweet potato wedges or sweet potato chips, but now I prefer to make them cube shaped as it’s even easier and you get a better spice to sweet potato ratio!! I also don’t peel them, which not only makes the prep easier, but also means they are better for you, as much of the nutrition is in the skin.

I was originally inspired to make my roasted sweet potatoes cube shaped on my trip to Wahaca back in October. The sweet potato cubes were one of my favourite parts of the meal. That meal had a big impression on me and went on to inspire me to make these delicious Turkey, Sweet Potato and Black Bean Tacos (you can make them with chicken, if you prefer) and these gorgeous Lamb Tacos with Pomegranate, Avocado and Feta.

Mexican Roasted Sweet Potato Cubes

In the past I have often made my roasted sweet potato cubes/wedges/fries with just a couple of spices – maybe some paprika or some cumin. But I began to wonder if they would taste good with a fajita style Mexican spice mix…I pulled up my Homemade Chicken Fajitas recipe for inspiration, and adapted the marinade I had created for the chicken fajitas into a Mexican inspired spice mix to coat the sweet potato cubes…it’s a simple but tasty mix of paprika, cumin, chilli flakes, lime and garlic, plus some olive oil.

The spice mix itself is delicious, but smother it on little cubes of sweet potato and roast in a hot oven for 20 minutes and you have yourself something rather wonderful!

Mexican Roasted Sweet Potato Cubes

Don’t worry about them getting a little dark – that is just the colour the spice mix goes when it’s roasted – your sweet potatoes won’t taste burnt, just a touch on the smoky side – as if they’ve been on the barbecue!

Mexican Roasted Sweet Potato Cubes, Easy Peasy Coleslaw & Lamb Kebabs

And speaking of barbecues… these would go brilliantly with all kinds of BBQ food…when I made these last week, I served them with Greek Style Lamb Kebabs and my Easy No Mayo Coleslaw – such a simple meal, but totally delicious. Alternatively these gorgeous sweet potato cubes are a great side dish to all kinds of Mexican style food, such as tacos, fajitas, chilli con carne etc. And they are utterly wonderful just dunked in a big bowl of guacamole or salsa roja!

Mexican Roasted Sweet Potato Cubes

 

If you like Mexican Roasted Sweet Potato Cubes…

…you might like:

  • Easy Roast Sweet Potatoes with Rosemary and Garlic
  • Easy Homemade Parmentier Potatoes
  • Pork and Sweet Potato Chilli Con Carne
  • Curried Shepherd’s Pie with Sweet Potato Mash Topping
  • Baharat Roasted Sweet Potato Cubes
Baharat Roasted Sweet Potato Cubes

Baharat Roasted Sweet Potato Cubes

Mexican Roasted Sweet Potato Cubes
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4.93 from 13 votes

Mexican Roasted Sweet Potato Cubes

Delicious cubes of sweet potato, coated in spices, garlic and lime juice and roasted in the oven for just 20 minutes, these Mexican Roasted Sweet Potato Cubes make a delicious side dish for tacos, fajitas and BBQs.
Prevent your screen from going dark
Course Side Dish
Cuisine Mexican
Prep Time 5 minutes minutes
Cook Time 20 minutes minutes
Total Time 25 minutes minutes
Servings 4 people
Calories 214kcal
Author Eb Gargano

Ingredients

  • 2 teaspoons cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon chilli flakes
  • 1 teaspoon salt
  • 2 cloves garlic crushed or grated
  • 3 tablespoons olive oil
  • Juice of 1 lime
  • 1 large sweet potato (roughly 500-700g / 1-1.5lb) chopped into 1cm/½inch cubes (ish!)

Instructions

  • Preheat your oven to 220C / 200C / gas mark 7 / 425F.
  • Mix together the cumin, paprika, chilli, salt, garlic, olive oil and lime juice in a large bowl.
  • Add the cubes of sweet potato and stir to coat thoroughly. (Or use your hands!)
  • Place the sweet potato cubes on a large non-stick baking tray, ensuring the cubes are well spread out (use 2 baking sheets if necessary) and in a single layer.
  • Roast in the oven for 20 minutes.

Video

Notes

It’s crucial to ensure the sweet potato cubes are spread out well over the baking sheet - if they are touching each other too much or piled on top of each other they will steam rather than roast…which won’t be half so nice!
I have found that if you use a good non stick  baking sheet, the cubes don’t need turning throughout their cooking time, but if you are at all worried do give them a check after 10 minutes and turn them if you think necessary.
Nutrition information is approximate and meant as a guideline only.

Nutrition Facts
Mexican Roasted Sweet Potato Cubes
Amount Per Serving
Calories 214 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g13%
Polyunsaturated Fat 1g
Monounsaturated Fat 8g
Sodium 661mg29%
Potassium 495mg14%
Carbohydrates 28g9%
Fiber 4g17%
Sugar 6g7%
Protein 3g6%
Vitamin A 18395IU368%
Vitamin C 8mg10%
Calcium 56mg6%
Iron 2mg11%
* % Daily Values are based on a 2000 calorie diet
Tried this recipe?I'd love to hear about it! Leave a review in the comments below.

 

Love Mexican Food? Check out my collection of Easy Peasy Mexican Inspired Recipes

Easy Peasy Mexican Inspired Recipes

 

Pin Mexican Roasted Sweet Potato Cubes for later

Delicious cubes of sweet potato, coated in spices, garlic and lime juice and roasted in the oven for just 20 minutes, these Mexican Roasted Sweet Potato Cubes make a delicious side dish for tacos, fajitas and BBQs.

 

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62 Comments

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Comments

  1. Rebecca Smith says

    22nd June 2017 at 3:58 pm

    Perfect Eb, as you know I can’t have potato (boy do I miss it) so this is perfect for me, the flavours sound ideal for a BBQ side dish…just need that dun back now…not too hot though, I have my limits!!!

    Reply
    • Eb Gargano says

      23rd June 2017 at 1:45 pm

      Thanks Rebecca! It’s a great dish to do for a BBQ side…simple to do and you can make it in the oven, so it keeps the BBQ free for other things…having said that, you could probably make it on the BBQ – might have to test that out. I’ve certainly had sweet potato done on the BBQ before – at a friend’s house, though. Never made it myself…it was lovely! Eb x

      Reply
  2. Jo Allison - Jo's Kitchen Larder says

    22nd June 2017 at 8:45 pm

    Oh they look so good! We are a bit obsessed with sweet potato wedges here at the moment which is not a bad thing to be obsessed with I suppose 😉 For some reason I never thought to cube them, I think it is a brilliant idea! How do you find the skin though? I have been always peeling them as find their skin a bit tough. Perhaps it’s not such a problem with cubes as they are smaller? x

    Reply
    • Eb Gargano says

      23rd June 2017 at 1:48 pm

      The cubes are great – more spice to potato ratio and even easier! The skin is fine – it softens a lot in the cooking process and you barely notice it on these cubes…I like the fact that you get more of the goodness with the skins on and that’s one less job to do, too! Thanks for your kind comments 🙂 Eb x

      Reply
  3. Kate - gluten free alchemist says

    23rd June 2017 at 8:35 am

    I much prefer sweet potato fries to normal potato, but I think I am (sadly) a lone voice in this house….. not that that prevents me from making them anyway. These Sweet Potato Cubes very much remind me of a similar dish I make using Butternut Squash instead. There is something about the smaller shape that does make them so much more delicious!
    Great recipe (as always) Eb….. xx

    Reply
    • Eb Gargano says

      23rd June 2017 at 1:50 pm

      Hahaha – I so agree, the smaller shape does make them even more delicious – especially as that means you get even more of the delicious spice mix per cube – sorry to hear your family does not like sweet potatoes as much…I think probably my kids prefer them to normal potatoes…something to do with the sweetness maybe? Eb x

      Reply
  4. Mayuri Patel says

    23rd June 2017 at 4:22 pm

    Garlic and paprika flavoured sweet potato as so yummy.

    Reply
    • Eb Gargano says

      24th June 2017 at 10:07 am

      Isn’t it just? Such a fab flavour combination! Eb x

      Reply
  5. Chloe says

    23rd June 2017 at 5:39 pm

    Oh, I love sweet potato and often have it in wedges as alternative to chips. This will be a great alternative. Thanks for sharing #freefromfridays

    Reply
    • Eb Gargano says

      24th June 2017 at 10:09 am

      I used to have it as wedges/chips but then I started doing cubes and now I am not sure I can go back! They are even yummier (IMHO!) and even quicker and easier. Eb x

      Reply
      • Donna says

        15th November 2017 at 10:02 pm

        Hi – what do you serve these with? Do you have vegetarian options for dishes that go nicely with the cubes?

        Reply
        • Eb Gargano says

          16th November 2017 at 10:40 am

          Hi Donna – thanks for your message! So pleased you like them 🙂 These are such a great side dish to go with any Mexican style recipe. I love serving them with tacos and fajitas – or they would be great as part of a vegetarian burrito bowl. Or you could serve them instead of chips to go with a veggie burger or cauliflower steak. In terms of my recipes…they would go brilliantly with my Vegetable Mole (I’d leave out the sweet potato in the mole recipe, though and maybe substitute with aubergines or mushrooms) or my Quick Beany Chilli, instead of rice. Alternatively you could serve them ‘mezze style’ with a range of my other veggie side dishes, for example my No-Mayo Coleslaw and my Mexican Cauliflower Rice. For further inspiration, check out the Vegetarian and Vegan Section on my website. Hope that helps! Eb x

          Reply
  6. Corina says

    23rd June 2017 at 10:11 pm

    Oh your little boy’s tastes sound just like mine. He loves sweet potato too and would happily eat a plate of these if I made them for him. And I’d love some too!

    Reply
    • Eb Gargano says

      24th June 2017 at 10:10 am

      My little boy would happily have a plate of these every day…honestly he KNOWS when I’m cooking them and it’s lovely seeing how excited he gets…he’s definitely a little foodie in the making, that’s for sure! Do let me know what your little one thinks if you make them for him 🙂 Eb x

      Reply
  7. Monika Dabrowski says

    23rd June 2017 at 10:45 pm

    I’ve been making sweet potato chips a lot lately, but I always peel them – just one of those things you do without really thinking about it. It’s a great idea not to peel! Lovely spices on those cubes (also never thought of making cubes rather than wedges before)

    Reply
    • Eb Gargano says

      24th June 2017 at 10:13 am

      It’s funny – I was just the same, until one day I though ‘why am I doing this?’ I never peel regular potatoes if I’m making oven chips with them. So I tried it and it was lovely…never peeled them since. I think they taste even better with the skins, it’s obviously a whole lot easier and you get more nutrition. It’s a no brainer, really! And the cube thing is much the same, you get more flavour, more crispy texture, it’s easier AND quicker – result!! Eb x

      Reply
  8. Nicole says

    25th June 2017 at 10:06 pm

    I’ve never been a fan of sweet potatoes, but my kids and husband love them, so I’d like to make them more often. This spice mix sounds perfect for all four of us!

    Reply
    • Eb Gargano says

      26th June 2017 at 9:27 am

      Thanks Nicole…I’m hoping maybe this version will change your mind about sweet potatoes??? The spice mix is so lovely, it makes everything taste amazing!! 😀 Let me know what you think if you make them! Eb x

      Reply
  9. Kirsty Hijacked By Twins says

    26th June 2017 at 10:39 am

    Mmmmm Eb these look and sound so yummy! The perfect side dish for a BBQ x

    Reply
    • Eb Gargano says

      26th June 2017 at 8:28 pm

      Thank you Kirsty! Yes, you are right – they go so well with BBQ food and so easy peasy! 😀 Eb x

      Reply
  10. Jhuls @ The Not So Creative Cook says

    4th July 2017 at 5:31 am

    I love sweet potatoes and this dish looks absolutely awesome!! Thanks for sharing, Eb!

    Reply
    • Eb Gargano says

      4th July 2017 at 11:10 am

      Me too – sweet potatoes are just the best, aren’t they? I absolutely adore them cooked this way – I often vary the spicing, but this Mexican version is one of my absolute faves! Eb x

      Reply
  11. Emily says

    1st February 2018 at 2:28 am

    Hi! I followed your recipe and then used my air fryer instead of the oven. It only took 8 minutes at 400degrees, flipping once halfway through. It was delicious and everyone in my family loved it, thanks!

    Reply
    • Eb Gargano says

      1st February 2018 at 11:07 am

      Hi Emily – thank you so much for this lovely comment. So nice to hear that you and your family enjoyed this recipe so much. And great tip to make them in the airfryer – I LOVE that it only took 8 minutes!! Eb 🙂

      Reply
  12. Sarah says

    19th April 2018 at 9:51 pm

    Having just discovered this recipe, I am tardy to the party, but so glad I found this! I dislike so many veggies, and it makes it hard to make sure I have enough (I want to like them, I do!). I have never liked sweet potatoes – until now. I made them for the benefit of the rest of my husband and kids and ended up eating more than my fair share. I even had to take a picture to prove it to my family! Thank you! Even if this is the only way I eat them for the rest of my life, I will happily do it.

    Reply
    • Eb Gargano says

      20th April 2018 at 9:35 am

      Oh this comment has made me so happy! For people who generally like sweet potatoes to say they like this recipe is lovely, but for someone who DOESN’T usually like sweet potatoes to say they liked it is AMAZING! Thank you so much for sharing this with me – you just made my day! Eb 🙂

      Reply
  13. Anica says

    13th May 2018 at 12:09 am

    Please correct your spelling of Oaxaca. It’s kind of offensive that you spelled in phonetically.

    Reply
    • Eb Gargano says

      14th May 2018 at 10:05 am

      Hi Anica, I’m sorry to have caused you offence. I can assure you none was intended. I was not actually referring to the Mexican city ‘Oaxaca’, but rather the UK restaurant chain ‘Wahaca’, owned by Thomasina Meyers, which seeks to bring authentic Mexican cuisine to a UK audience. Eb 🙂

      Reply
  14. Jenna says

    31st July 2018 at 5:36 pm

    These look delicious…do you think they would be good with some grape tomatoes and avocado thrown in (kind of like a salad) after they are cooked?

    Reply
    • Eb Gargano says

      1st August 2018 at 8:48 am

      Thanks Jenna. They would go great with those flavours, but I would recommend having them separate on the plate/bowl rather than all thrown in, otherwise I think the cubes would lose their crispness – but buddha bowl style or similar would work really well. You could also roast the tomatoes, since you have the oven on already (though again I’d recommend separate if you want nice crispy sweet potato). Hope you enjoy them – let me know how it works out!! Eb 🙂

      Reply
  15. Lou says

    24th November 2018 at 10:27 am

    Made these last night and they turned out perfectly! I doubled the recipe for four hungry people at a vegetarian meal and they disappeared! So delicious and a great way to bulk up a meatless meal. Thanks for the fab recipe – this one is going in the favorites.

    Reply
    • Eb Gargano says

      26th November 2018 at 8:38 pm

      Oh yay! So pleased you enjoyed my recipe 😀 It’s a great favourite in our house too! Eb 🙂

      Reply
  16. Emily says

    28th November 2018 at 3:14 am

    I have made these twice now and they are WONDERFUL! Only one change – I cook them on the stove in my cast iron skillet. It still takes about 25 minutes but really I just cook them until they look burnt; they never taste burnt and they come out perfectly soft and yet crispy. So good!

    Reply
    • Eb Gargano says

      28th November 2018 at 10:57 am

      Oh, yay! So good to hear you like these so much. I love your idea of doing them in a skillet too! Eb 🙂

      Reply
  17. Leisha says

    20th October 2019 at 5:35 pm

    I made these a few nights ago and they were fantastic! I used double the sweet potatoes so I doubled the seasoning… including the chili flakes which made it way too spicy for my liking but my boyfriend couldn’t get enough. I’ll hone in the spice next time but will definitely be making again! So delicious!

    Reply
    • Eb Gargano says

      21st October 2019 at 9:41 am

      Yay! So pleased to hear you and your boyfriend liked these so much 😀 Hope the next batch you make is better for you heat-wise! Eb 🙂

      Reply
  18. Tony says

    25th March 2020 at 11:49 pm

    Real real good! Didn’t have smoked paprika so I did chipotle instead. Coconut oil instead of OO. After I whisked you the spice mix I said, “this kinda looks like Molé, so I threw a tsp of Cocoa powder in, it was GREAT! Could have probably done a little more even.

    Reply
    • Eb Gargano says

      26th March 2020 at 11:31 am

      Thanks so much for this lovely comment. I am delighted you liked it so much – and love the idea of using chipotle! Eb ?

      Reply
  19. Alannah says

    9th May 2020 at 9:19 pm

    One of our favorites! We make it for snacks as well as part of meals. Take out the spice when the kids are eating it and they love them or add more spice for adults only! So glad we came across this deliciousness ?

    Reply
    • Eb Gargano says

      11th May 2020 at 11:05 am

      Yay – I am so happy to hear that! Eb 🙂

      Reply
  20. Kate says

    18th July 2020 at 5:58 pm

    Awesome – taste just like the restaurant ones! Now I no longer live in London, I was missing these so much!

    Reply
    • Eb Gargano says

      20th July 2020 at 10:45 am

      Hi Kate – I am so happy to hear this 😀 Thanks for this lovely feedback! Eb 🙂

      Reply
  21. Carol says

    14th January 2021 at 1:49 am

    Delicious! Will definitely make again. They disappeared in no time.

    Reply
    • Eb Gargano says

      14th January 2021 at 11:58 am

      Yay! I am so happy to hear that. Thanks for this lovely comment and especially the 5* review! Eb 🙂

      Reply
  22. Michele says

    1st July 2021 at 2:25 am

    Oaxaca. Jeezus. At least make an effort to spell the place correctly.

    Reply
    • Eb Gargano says

      1st July 2021 at 9:19 am

      ‘Wahaca’ is the name of a popular restaurant chain in the UK 🙃

      Reply
  23. Natasha says

    29th November 2021 at 9:03 pm

    How would the spice level be for. Toddler

    Reply
    • Eb Gargano says

      30th November 2021 at 12:23 pm

      Well it depends on your toddler… but I would say probably a little bit too spicy for the average toddler. But for an adult, this would be considered fairly mild, so if you happen to have a spice loving toddler, this would probably be fine… If not, maybe halve the spice quantities the first time you make it and see how it goes.

      Reply
  24. Jillian says

    4th December 2021 at 7:53 am

    These were amazing and I love that they are vegan! Perfectly tender at the 20 minute mark and I flipped half way through. Thanks for the recipe!

    Reply
    • Eb Gargano says

      4th December 2021 at 2:35 pm

      Yay! I am so happy to hear this. Thanks for this lovely feedback 😀

      Reply
  25. Tonya says

    20th August 2022 at 2:30 pm

    Looks delicious just questioning the amount of potato to spices and serving? 1 large sweet potato is not enough for 4 people, at least not in my house. And 2 tablespoons of spices and 3 tablespoons of oil seems excessive for 1 large sweet potato and 4 servings. Am I missing something?

    Reply
    • Eb Gargano says

      22nd August 2022 at 11:24 am

      My apologies for not being clear! I think the confusion comes from the word ‘large’ – with sweet potatoes it seems that is not at all a standard term (I have just googled it and the results vary wildly). What I meant as a large sweet potato was something in the region of 500-700g (1-1.5lb) – which is the size of the larger sweet potatoes in UK supermarkets. I have amended the recipe accordingly, so it is more clear in future. In terms of the other ingredient, they are designed to give a good amount of flavour to that quantity of sweet potato (and I have lots of positive reviews for those quantities), but of course you may want to adjust the quantities to suit your own preferences. Hope that helps, and let me know how you get on 😀

      Reply
  26. Cindy says

    6th December 2022 at 2:47 pm

    Can’t wait to try these! Do you think they can be cooked in advance and reheated?

    Reply
    • Eb Gargano says

      7th December 2022 at 8:24 am

      Yes they can! Put the cooked and cooled sweet potatoes in a lidded container and place in the fridge, where they will keep for 3-4 days. Then reheat in an oven set to 220C (200C fan / gas mark 7 / 425F) for 10 minutes or until piping hot all the way through. Hope that helps! Eb 🙂

      Reply
  27. Michele Scott-Akanbi says

    22nd January 2023 at 5:09 pm

    These were lovely but I forgot to leave the skin on, I added in some butternut squash, I ran out of cumin and had to sub lemon for lime. Also added in onions and sweet peppers. Will definitely make again.

    Reply
    • Eb Gargano says

      23rd January 2023 at 8:48 am

      Thanks for this lovely review… I am so pleased to hear you liked the recipe so much – and I love the sound of your adaptations!

      Reply
  28. PJB says

    1st October 2023 at 6:11 pm

    Do the chili flakes make this dish spicy? My kids don’t like hit/spicy food. Should I remove it? Or do a substitute?

    Reply
    • Eb Gargano says

      2nd October 2023 at 8:44 am

      Yes, chilli flakes are hot, so if your children can’t tolerate any chilli heat then simply leave them out. If they can tolerate mild heat then maybe cut back to half a teaspoon. Or maybe a quarter on your first go – just to be on the safe side. If you like chilli heat then you could sprinkle some chilli flakes on your portion – either before or after cooking, but leave their portions without chilli or with less chilli. Enjoy! Eb 🙂

      Reply
  29. Victoria says

    26th June 2024 at 9:01 pm

    been making these for years! the best

    Reply
    • Eb Gargano says

      27th June 2024 at 8:43 am

      Aw – yay! That’s so great to hear! Thank you for this lovely review 😀

      Reply
  30. Marci says

    21st October 2024 at 8:09 pm

    I have some keto family members. Do you think I could make this with butternut squash instead of sweet potatoes?

    Reply
    • Eb Gargano says

      22nd October 2024 at 9:27 am

      I have never tried this with butternut squash, so I can’t say for certain. But I can’t see any reason why it wouldn’t work. Let us know how it goes if you try it!

      Reply

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Hi and welcome to Easy Peasy Foodie! I’m Eb – a professional blogger, busy mum and passionate foodie and it is my mission in life to make cooking EASIER and MORE DELICIOUS! READ MORE

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