|Sweet Potato, diced|
- 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
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.