Tuesday, June 4, 2013

Roasted Veggies with a Spicy Coat

Sweet Potato, diced
This is a great filling for enchiladas, a great addition to nachos and also great in Brawling Tostadas.

Medium Dice on a Red Onion
Roasted vegetables 

  • 1 med/large sweet potato, diced
  • 1 large or 2 small Red, yellow or orange bell peppers (The color is your call, although my favorite is orange)
  • 1 med red onion
  • 1/4 cup of grapeseed, coconut or olive oil, plus 1 Tbs
  • 3 Tbs of Chipotle in Adobo base
  • Juice of 1 Lime 
Even though the picture doesn't show this
very well, make sure to remove all of the
white from the inside of the pepper.
It is bitter and has a nasty texture. 

  • 2 Tbs of Cilantro, chopped

I roast each of my vegetables separate because I find  that it is too difficult to try and figure out how big to cut each vegetable to insure they will all be done at the same time. The sweet potatoes will definitely take the longest. About 20-30 minutes at 400 F. 
The onions, depending on how charred you like them take around 20 (At 400 F). The peppers will take around 10 minutes if you like them al dente like I do (Again at 400 F)

Toss each chopped vegetable in 1 Tbs of oil (2 Tbs for the sweet potatoes). Season with S&P and toss to coat. 

After all of the Vegetables are done, toss with the remaining 1 Tbs of EVOO, the Chipotle in Adobo mix, the lime juice and cilantro. Taste and adjust seasoning as needed.

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