1.5 lbs. sweet potato (purple is great!) – cut into 1 inch cubes
4 Tbs olive oil, divided
Seasoning/spice mix:
1 tsp of each – ground cumin, paprika, garlic powder, sea salt
1/2 tsp onion powder
1/4 ground coriander and pepper
1.5 cups bell pepper (3 peppers) cut into 1 inch pieces (different colors)
1 can black beans (14.5 oz) rinsed and drained.
1/2 cup frozen corn thawed
3 Tbs each: Honey or maple syrup, chopped cilantro, lime juice
- Preheat oven to 425 degrees and put foil on a large baking/cookie sheet.
- Set out corn to thaw.
- Put sweet potato into a large bowl and and add 3 Tbs olive oil, toss.
- Mix spices together and sprinkle over sweet potato, toss to cover evenly.
- Spread sweet potato on the baking sheet evenly and bake for 10 min.
- (DO NOT WASH BOWL)
- While sweet potato is baking, add the peppers to the large bowl that the potatoes were in and add another Tbs of olive oil, toss.
- Stir potatoes at 10 min and put back in the oven for 5-10 more in, then add peppers and put back in the oven for another 10 min.
- Mix honey, lime and cilantro in a small bowl.
- Once peppers and potatoes are roasted, add the corn and beans, spread the honey mixture and toss, place back in the oven for 10 more min.
- Toss again and if liquid still obvious in dish, or does not appear roasted fully, return for another 5-10 min.
- Remove and serve over greens/salad, or use in tacos with your favorite toppings.
Fun addition: Mushrooms
