Dinner Jan 12, 2024
Note: Sweet potatoes made using this recipe
Ingredients:
2lbs Sweet Potatoes
2 Yellow Bell Peppers
2 small Yellow Onion
Grape Tomatoes
Arugula
1 Avocado
Vegetable Oil
Olive Oil
1 Sazón Goya packet
To Taste:
Jalapeño Salt Black Pepper
Cumin
Cayenne
Oregano
Pickled pearl onions packed with peri peri peppers
Directions:
Peel sweet potatoes and cube
Place sweet potatoes in a large saucepan and cover with water. Heat water to 160°F (70°C) then turn off heat and leave covered for 1 hour
Meanwhile, adjust an oven rack to the middle position and preheat oven to 400°F (200°C)
Chop onions into eights, and cut bell peppers and avocado into strips
Add drained sweet potatoes and onion to a large bowl. Toss with 2 tablespoons vegetable oil and season to taste with goya packet and about one teaspoon jalapeño salt, one teaspoon pepper, one heaping teaspoon cumin, two teaspoons oregano, and 4 shakes cayenne
Spread seasoned sweet potatoes and onion on a foil lined and greased sheet pan and roast until bottom side is browned, about 20 minutes
Meanwhile, toss bell pepper around in the same bowl as the potatoes and onion to pick up the last of the seasoning
Carefully flip potatoes and onions with thin offset spatula and add the peppers. Roast for about 30 minutes longer
Meanwhile, wash and dry arugula and tomatoes
Make a dressing with two tablespoons olive oil, one table spoon onion brine, half a teaspoon jalapeño salt, and a teaspoon tajín
Toss the arugula and tomatoes in the dressing
Garnish with pickled pearl onions
Final Notes:
For the dressing, I thought I had a lime. I had a lemon. So the pickled pearl onions packed with peri peri peppers was not the original plan and not necessary to this recipe in any way.
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