I am not a breakfast person, but I love brunch! I want something savory with a Bloody Mary and no, I don’t want fruit on the side. Give me the potatoes! Don’t skip the potatoes, fill them with flavor and color.
This dish is easy to make for your weekend brunch at home or a crowd pleaser at your next get together. I recommend chopping the ingredients the night before (sans avocado) and throw them in the refrigerator till the morning. In the morning, preheat the oven, mix in the oil and spices, and let it roast. Easy, flavorful potatoes that won’t make you feel guilty after. Serve with a tofu scramble and an adult beverage to complete your morning!
- 3 medium sweet potatoes, diced in 1/2 inch cubes
- 1 red onion, diced
- 4 cloves of garlic, minced
- 1 yellow pepper, diced
- 1 red pepper, diced
- 1 orange pepper, diced
- 1/4 cup of coconut oil, liquid +plus more, if needed
- 2 tsp of cumin
- 2 tsp of chili powder
- 2 tsp of smoked paprika
- 2 tsp of chipotle powder
- 1 tsp of cayenne pepper
- 1 tsp of salt + more if needed after roasting
- 3 tbsp of lime juice
- 1/2 cup of cilantro, chopped
- 1/2 cup of green onion, chopped
- 2 avocados, diced
Serves 6 – 8 as a side
Preheat your oven to 400 degrees. Prep ingredients by dicing all vegetables in bite size pieces, keeping the size as uniform as possible. Toss the sweet potatoes, onion, garlic, and peppers in the liquid coconut oil. Add in the cumin, chili powder, smoked paprika, chipotle powder, cayenne pepper, and salt. Don’t be alarmed if the coconut oil starts to harden. Place the mixture into a 9×13 casserole dish and roast for an hour, stirring throughout the roasting process. Once potatoes are cooked through, remove from oven. Carefully stir in lime juice, cilantro, green onions, avocado, and more salt, if needed. Serve immediately.