Looking for a versatile and vibrant dish to elevate your table? This Sweet Potato Hash is a medley of roasted sweet potatoes, bell peppers, and onions, perfectly seasoned with chili powder and rosemary. The combination of tender veggies and zesty pickled onions creates a balance of earthy, spicy, and tangy flavors that will delight your taste buds.
Whether served as a hearty side dish, a base for breakfast bowls, or a standalone vegan option, this recipe is as nourishing as it is delicious. Garnish with fresh parsley or drizzle with parsley oil for an extra burst of freshness. Let’s get roasting!
Recipe
Serves 3
1 red bell pepper, chopped
1 red onion, ¼ thinly sliced, remainder diced
1 sprig rosemary
8 oz. (225g) sweet potato, cubed
2 tbsp. arrowroot
2 ¼ tsp. chili powder, divided
chopped parsley, to serve
How to Prepare
Preheat the oven to 425°F (220°C). Line a sheet pan with baking paper.
Toss the bell pepper, diced onion and rosemary with 1 tablespoon of olive oil, and a pinch of salt. Spread in a single layer on about a quarter of the sheet pan.
In the same bowl, sweet potato, arrowroot and 2 teaspoons of chili powder. Season with 2 teaspoons of salt, toss with another 2 tablespoons of oil, then arrange in a single layer beside the peppers.
Roast for 30-35 minutes until the vegetables are tender.
In a small bowl, combine the sliced onion with 1 tablespoon apple cider vinegar, remaining ¼ teaspoon of chili powder and a pinch of salt. Serve with chopped parsley or Parsley Oil (Recipe here)
