Ingredients
Scale
- 2 medium sweet potatoes (peeled and diced)
- 1 cup cooked protein (chicken, turkey, or tofu)
- 1 medium bell pepper (diced)
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 1 teaspoon paprika
- 1 teaspoon cumin
- Salt and pepper (to taste)
- 2 tablespoons olive oil
- Fresh parsley (for garnish (optional))
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss the diced sweet potatoes with olive oil, salt, pepper, paprika, and cumin until evenly coated.
- Spread the sweet potatoes on the prepared baking sheet and roast for about 25-30 minutes, or until tender and slightly crispy, stirring halfway through.
- While the sweet potatoes roast, heat a large skillet over medium heat. Add the diced onion and bell pepper, cooking until softened, about 5-7 minutes.
- Add the minced garlic and cooked protein to the skillet, stirring to combine. Cook for an additional 3-4 minutes.
- When the sweet potatoes are done, add them to the skillet and mix everything together. Cook for another 2-3 minutes to combine the flavors.
- Serve hot, garnished with fresh parsley if desired.
- Prep Time: 10
- Cook Time: 30