Sweet potatoes are a big part of my whole foods plant based (WFPB) diet, and this dish is incredibly easy, truly delicious, and loaded with lots of healthy vegetables. My three year old can’t get enough, which makes it a true win-win dish!
If you’re short on time, or in to meal prepping, you can cook the sweet potatoes ahead of time! Then just prep, sprinkle on, and bake your veggies and you are ready to eat!
Prep Time: 15 minutes
Cook Time: 30 minutes
2 medium sweet potatoes
1/2 cup each: corn kernels, sliced celery, bell peppers (I typically add two different colors), onion; dice all vegetables evenly
1 medium broccoli crown, chopped
Thinly sliced jalapeño (optional)
1/2 tablespoon cumin
1/2 teaspoon garlic powder
1/4 teaspoon chili powder
1/2 tablespoon oregano
Salt & Pepper to taste
1) Preheat oven to 425. Peel and cube up the sweet potato. Season with spices, and in sauce pan, cook until crispy and slightly tender. Remove from pan and spread out on a baking sheet.
2) Add all fresh vegetables, salt and pepper to taste. Add slices of jalapeño, if desired. (My daughter is only three, so these are way too much for her, so I just top half the tray with jalapeños.)
3) Cover tray and bake for 15 minutes; uncover and bake for 5 more minutes.
4) Serve immediately, and top with fresh guacamole!