Everyone loves sweet potatoes and this dish will have you singing to the heavens with the amazing flavours from not only the sweet potatoes but the spices and zucchini. 

This dish can be enjoyed hot, room temperature or even cold, and is great for several days in the fridge as leftovers.

Ingredients:

Roasted sweet potato and zucchini simmered with peppers and onions finished with fresh herbs and a crunchy spicy gremolata of seeds and nuts.

Add – grilled chicken or blackened salmon if you would like some protein.

(2 servings recipe)

• 🌿 2 cup sweet potato
• 🌿 2 cup zucchini
• 🌿 3/4 cup bell pepper
• 🌿 1/4 cup onion
• 🌿 1/2 cup green onion (1/4 cooked and 1/4 raw)
• 🌿 1 tbsp sesame oil
• 🌿 1 tbsp garlic
• 🌿 1.5 tsp ground cumin seed
• 🌿 Fresh herb garnish
• 🌿1/2 cup of peanuts
• 🌿 ¼ cup seeds
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Based on 1 Servings: Calories: 269/ Carbs: 35.5 g / Protein: 4.5g / Fats: 13.5g

Directions:

• 🌿 cut up sweet potatoes, bell pepper, white onion, green onion and zucchini 
• 🌿 heat oven to 350 Celsius
• 🌿 season sweet potatoes and zucchini with oil, cumin seed and garlic
• 🌿 bake sweet potatoes at 350 Celsius for 25 mins then add the zucchini, onions and peppers for another 25 minutes
• 🌿season the peanuts and seeds with cumin and chilli pepper 
• 🌿 garnish dish with fresh herbs and peanut/nit gremolata and serve