Description
A delicious and colorful roasted sweet potato and bell pepper dish, perfect as a side or a vegetarian main.
Ingredients
Scale
- 2 medium sweet potatoes (about 500g), peeled and cubed
- 1 cup bell peppers (mixed colors), chopped
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 tbsp extra virgin olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
- Fresh parsley or cilantro for garnish
Instructions
- Preheat the oven to 425°F (220°C).
- Toss sweet potato cubes in a bowl with olive oil, cumin, smoked paprika, salt, and pepper.
- Spread sweet potatoes on a baking sheet in a single layer and roast for about 20 minutes until golden brown, stirring halfway through.
- While the potatoes roast, heat olive oil in a skillet over medium heat. Sauté the onions until translucent.
- Add bell peppers to the skillet and cook until tender. Incorporate minced garlic and sauté briefly until fragrant.
- Combine roasted sweet potatoes with sautéed vegetables in the skillet. Cook together for an additional 5 minutes to meld flavors.
- Serve hot, garnished with fresh herbs.
Notes
- This dish is versatile and can be served warm or at room temperature.
- Feel free to add other vegetables or spices to customize the flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg