Sweet Potato And Corn Recipe: A Delicious And Nutritious Meal

April 29, 2023 Post a Comment

Roasted Sweet Potato and Corn Salad Kevin Is Cooking from keviniscooking.com

Description

This sweet potato and corn recipe is a perfect combination of sweet, savory, and spicy flavors. It's a healthy and filling meal that can be served as a main dish or as a side dish. The dish is made with roasted sweet potatoes, corn kernels, red onions, and jalapenos. It's topped with a tangy lime dressing and fresh cilantro. This recipe is vegan, gluten-free, and dairy-free.

Prep Time

The prep time for this dish is approximately 15 minutes. You'll need to wash and peel the sweet potatoes, chop the red onions, and dice the jalapenos. You'll also need to drain the corn kernels if you are using canned corn.

Cook Time

The cook time for this dish is approximately 30 minutes. You'll need to roast the sweet potatoes in the oven for 20-25 minutes until they are tender and golden brown.

Ingredients

2 large sweet potatoes, peeled and cubed
1 can of corn kernels, drained
1/2 red onion, chopped
2 jalapenos, diced
1/4 cup of olive oil
1 lime, juiced
1/4 cup of fresh cilantro, chopped
1 teaspoon of smoked paprika
1/2 teaspoon of cumin
Salt and pepper to taste

Equipment

Baking sheet
Parchment paper
Large mixing bowl
Small mixing bowl
Whisk
Sharp knife
Cutting board

Method

Preheat the oven to 400°F.
Line a baking sheet with parchment paper.
In a large mixing bowl, combine the sweet potatoes, corn kernels, red onions, jalapenos, smoked paprika, cumin, salt, and pepper. Toss to evenly coat the vegetables with the spices and olive oil.
Spread the vegetables out on the lined baking sheet in a single layer.
Bake for 20-25 minutes or until the sweet potatoes are tender and golden brown.
While the vegetables are roasting, make the lime dressing. In a small mixing bowl, whisk together the lime juice, olive oil, and salt.
Once the vegetables are done, transfer them to a serving bowl.
Drizzle the lime dressing over the vegetables and toss to coat.
Sprinkle fresh cilantro over the top of the dish.
Serve warm or at room temperature.

Notes

This dish can be stored in an airtight container in the refrigerator for up to 3 days. It can be reheated in the microwave or in the oven.

Nutrition Info

This dish serves 4 people and contains approximately:

Calories: 277
Carbohydrates: 37g
Protein: 4g
Fat: 14g
Fiber: 6g
Sugar: 8g
Sodium: 153mg

Recipe Tips

You can use fresh corn kernels instead of canned corn if you prefer.
For a spicier dish, leave the seeds in the jalapenos or add more jalapenos.
You can use any type of sweet potato for this dish, but I recommend using the orange-fleshed variety.
If you don't have smoked paprika, you can use regular paprika or omit it altogether.
If you don't have fresh cilantro, you can use parsley or green onions instead.

Enjoy this delicious and nutritious sweet potato and corn recipe as a side dish or as a main dish. It's easy to make, packed with flavor, and good for you too!