Serves 6 to 8
Natural sweetness from the potatoes balances a subtle heat from dried Mexican spices. You can use other sweet vegetables, though, like pumpkin or butternut squash, and enjoy leftovers tossed with quinoa or brown rice. Goes great with Avocado Lime Vinegreta or Cumin Corn Salsa.
2 medium sweet potatoes, peeled and diced
into bite-sized pieces
1 red onion, thinly sliced
1 green pepper, seeded and diced
1 tablespoon paprika
1 1/2 teaspoon cumin
½ teaspoon black pepper
2 cups sweet yellow corn kernels (fresh or frozen, thawed)
Fresh cilantro, to garnish
Fresh lime juice
Preheat oven to 425°F.
To Roast vegetables: Toss potatoes, red onion, and green pepper with the paprika, cumin, black pepper, and salt. Place in a large roasting dish with about 1 cup of water, enough to come ½-inch up in the dish. Roast in the oven until potatoes are tender, about 45 minutes, stirring every 10 minutes to prevent burning. Add corn during last 5 minutes of roasting.
When done, remove from the oven and toss with fresh cilantro and lime juice. Garnish with extra cilantro and serve.