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–+ servings

Sweet Potato Jumble

Karely Santana-Morfin
Tired of the same boring side dishes? Give you meals a pop of color with this side dish!
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Prep Time 30 minutes
Cook Time 25 minutes
Chimichurri 15 minutes
Total Time 1 hour 10 minutes
Course Side Dish
Servings 2 Servings
Calories 210 kcal

Equipment

  • Knife
  • Cutting Board
  • Baking Seet
  • mortar and pestle
  • small bowl
  • Sauce Pot
  • Perferated Spoon

Ingredients
  

  • 2 Sweet Potato Pealed, Diced, Par-Cooked
  • 1 Poblano Pepper Deseeded and Diced
  • 1 Yellow Pepper Deseeded and Diced
  • 8 oz Cherry Tomatoes Halfed
  • 3 Tsp Oil
  • 3 Tsp Salt
  • 1 Tsp Paprika

Cilantro Chimichurri

  • 1 Lemon
  • 1 Garlic Clove
  • 1 Cup Cilantro Or Parsley
  • ¼ Serrano Pepper Deseeded
  • 1 Cumin Pinch
  • 3 Tbs Olive Oil

Instructions
 

For Jumble

  • Wash all your produce and preheat oven to 350 F
  • Peel your sweet potatoes and dice them into bite-size pieces. Par cook them in a pot of boiling water
  • While the potatoes are par cooking you want to dice your peppers, and slice tomatoes.
  • Once your potatoes are done par cooking and everything is sliced place the veggies on to a large baking sheet and drizzle 1-3 tsp of oil,salt, and pepper Roast for 20-25 minutes.

For Chimichurry

  • Roughly chop cilantro, garlic, and serrano into small pieces and place in a small bowl.
  • Squeeze the juice of the lemon into the bowl, add a pinch of cumin, three tbs of olive oil and salt and pepper to taste.

Notes

This will last you a three days if stored in an air tight container.

Nutrition

Calories: 210kcal
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