Hey everyone, it is John, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, sweet potato traybake. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Sweet Potato Traybake is one of the most favored of current trending meals on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Sweet Potato Traybake is something that I have loved my entire life. They’re fine and they look fantastic.
Try Creating This Sweet Potato Pie With Marshmallow Meringue. This Easy Sausage and Sweet Potato Traybake is the ultimate easy peasy midweek meal! Simply place sausages, sweet potatoes, peppers and onions in a baking tray, drizzle over some oil, add some seasoning and roast in the oven - that's it. Perfect for when life is super busy, but you still want to eat well.
To get started with this particular recipe, we must prepare a few ingredients. You can cook sweet potato traybake using 16 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Sweet Potato Traybake:
- Take Roasted Vegetables
- Take spices (red pepper flakes, cumin, smoked paprika, thyme, salt)
- Get 2 tbsps olive oil
- Prepare 1/2 lime (for juice)
- Get 1 big sweet potato
- Get 1 red bell pepper
- Prepare 1/2 red onion
- Prepare Salsa
- Prepare 2 red tomatoes (medium size)
- Make ready 1/2 red onion
- Take 1 jalapeño
- Get 2 tbsps fresh coriander
- Prepare For serving
- Prepare tortillas
- Make ready guacamole (optional)
- Prepare sour cream or yoghurt (optional)
Spread the sweet potato slices over a. Slathered in a deep and bright peanut butter sauce, this roasted sweet potato, red pepper and tofu traybake is our hearty veg-packed lunch of choice. It's packed with flavour, tastes delicious warm or cold, and best of all, keeps us going all day long. In a large bowl, mix together the spices, oregano, sea salt, oil and lime juice to create a paste.
Steps to make Sweet Potato Traybake:
- Preheat the oven to 400F/200C.
- Cut the vegetables (sweet potato, bell pepper and half an onion) into bite-sized chunks. In a large bowl, combine the spices, a pinch of salt, 2 tbsps olive oil and juice squeezed out of 1/2 lime. Add the vegetables into the bowl and toss well to coat them with the spice mixture.
- Line a baking tray with a sheet of baking paper. Spread the vegetables across the tray. Bake for about 25 minutes. The vegetables should be soft when pierced with a fork.
- In the meantime prepare the salsa. Chop the tomatoes, the other half of the red onion, jalapeño (seeds removed) and fresh coriander. Add a pinch of salt and mix well.
- Serve the roasted vegetables with warmed tortilla wraps, salsa and optionally also with guacamole and/or yoghurt.
It's packed with flavour, tastes delicious warm or cold, and best of all, keeps us going all day long. In a large bowl, mix together the spices, oregano, sea salt, oil and lime juice to create a paste. Add the vegetables and stir until everything is well. The first thing to go in is the sweet potatoes, sliced and placed face down on the tray. Start by peeling and chopping your sweet potatoes and butternut squash into cubes.
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