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
- 3 poblano poblano peppers, chopped into 1.5 cm pieces
- 1 sweet potato ((large))
- 1 tbsp garlic powder
- 1 tbsp salt-free chilli powder
- 0.5 tbsp onion powder
- 1 tsp fine salt
- 1 large avocado, diced
- Fresh lime juice, to finish
Instructions
- 1 Preheat the oven to 215°C and line a large baking tray with parchment paper.
- 2
Place the chopped sweet potatoes in a large mixing bowl. In a separate bowl, add the chopped poblano peppers.- 3
In a small bowl, mix together the garlic powder, chilli powder, onion powder, and salt.- 4
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.- 5
Spread the sweet potatoes onto the prepared baking tray in a single layer. Roast in the oven for 15 minutes.- 6
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.- 7
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.- 8
Transfer to a serving dish. Top with diced avocado and a generous squeeze of fresh lime juice. Serve warm. - 2