Roasted Poblano Peppers and Sweet Potatoes
Description
This smoky-sweet side dish is all about bold, earthy flavour. Soft sweet potato cubes are roasted to caramelised perfection and combined with roasted poblano peppers, whose mild heat adds a touch of warmth and depth. Tossed with a simple but flavour-packed spice blend and finished with a squeeze of lime and chunks of avocado, this dish makes a vibrant and colourful addition to any Mexican spread.
Ingredients
Instructions
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Preheat the oven to 215°C and line a large baking tray with parchment paper.
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Place the chopped sweet potatoes in a large mixing bowl. In a separate bowl, add the chopped poblano peppers.
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In a small bowl, mix together the garlic powder, chilli powder, onion powder, and salt.
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Sprinkle half of the spice blend over the sweet potatoes and the other half over the peppers. Toss each bowl well to evenly coat the vegetables.
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Spread the sweet potatoes onto the prepared baking tray in a single layer. Roast in the oven for 15 minutes.
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Remove the tray from the oven and add the poblano peppers. Stir to combine, then return the tray to the oven for another 15 minutes.
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Turn on the grill setting and cook for a final 2–3 minutes to lightly crisp and brown the vegetables. Watch closely to avoid burning.
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Transfer to a serving dish. Top with diced avocado and a generous squeeze of fresh lime juice. Serve warm.
