Roasted Beets and Sweet Potatoes
A nutritious and comforting dish featuring roasted beets and sweet potatoes, flavored with spices and perfect for meal prep or a family dinner.
Ingredients
Vegetables
- 2 medium Red Beets Adds sweetness, color, and nutrients.
- 2 medium Sweet Potatoes Provides natural sweetness and is rich in fiber.
Oils and Spices
- 3 tablespoons Avocado Oil For roasting; enhances crispy texture.
- 1 teaspoon Salt Enhances overall flavor.
- 1 teaspoon Black Pepper Adds subtle heat.
- 1 teaspoon Chili Powder Infuses delightful spiciness.
- 1/4 teaspoon Ground Cayenne Pepper Adds heat.
- 1 teaspoon Garlic Powder Adds a savory note.
- 1 teaspoon Smoked Paprika Introduces warm, smoky undertone.
- 1 teaspoon Dried Oregano Provides a herby finish.
Optional Toppings
- 1/4 cup Crumbled Feta Cheese Optional tangy topping.
- 1/4 cup Chopped Cilantro Optional garnish for freshness.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Wash and peel the red beets and sweet potatoes. Cut them into bite-sized chunks.
- In a large mixing bowl, toss the beet and sweet potato chunks with 3 tablespoons of avocado oil, salt, black pepper, and spices until evenly coated.
- Line a baking sheet with parchment paper for easier cleanup.
Cooking
- Spread the vegetable mixture in a single layer on the prepared baking sheet.
- Place in the oven and roast for 25-30 minutes, stirring halfway through for even cooking.
- The vegetables are done when they are golden brown and fork-tender.
Serving
- Remove the roasted beets and sweet potatoes from the oven and let them cool slightly.
- Transfer to a serving dish and sprinkle with crumbled feta cheese and fresh cilantro if desired.
- Serve as a delicious stand-alone dish or alongside your favorite protein.
Notes
For extra crispy edges, cut vegetables into uniform pieces. Use lemon juice to brighten flavors before serving. Store leftovers in airtight containers in the fridge for up to 4 days.