Description
Delicious roasted sweet potatoes combined with colorful vegetables, seasoned to perfection.
Ingredients
Scale
- 2 tablespoons coconut oil, softened or melted, or substitute olive oil or avocado oil, divided
- 1 pound sweet potato or yam, cut into 1/2 inch cubes
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon ancho chili powder or chili powder
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt, adjust to taste
- 1/4 teaspoon black pepper, adjust to taste
- 1/2 red onion, sliced with the grain in thin wedges (or use a yellow onion)
- 1 red bell pepper, cut in 1/2 inch cubes
- 2 poblano peppers, cut in 1/2 inch cubes
- 1 jalapeno (optional), cut into rounds
- 1–2 tablespoons lime juice
Instructions
- Preheat oven to 425°F. Prepare two baking trays with oil or parchment paper.
- In a bowl, toss 1 tablespoon + 1 teaspoon coconut oil with the sweet potato chunks. Add smoked paprika, cumin, ancho chili powder, garlic powder, salt, and pepper. Mix thoroughly and spread out on a parchment-lined sheet pan in a single layer.
- To the same bowl, add onion, red bell pepper, poblano pepper, and jalapeno if using. Toss with the remaining oil. Add salt and pepper to taste, then spread out on the second parchment-lined baking sheet.
- Place the sweet potato tray on the lower rack for 10 minutes, then rotate the tray. Add the tray of onions and peppers to the middle rack and bake both trays together for another 10–15 minutes, until the peppers and onions are tender.
- When the peppers and onions are done, the sweet potatoes should be done as well. Test to make sure they are fork-tender.
- Combine the roasted sweet potatoes and vegetables together.
- Add lime juice to taste, and adjust salt and pepper.
Notes
- For a spicier dish, leave the seeds in the jalapeno.
- Adjust seasoning according to personal preference.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg