Roasted Sweet Potato & Pepper Sheet-Pan
A simple roasted vegetable plate from your Week 3 FareRx bag - about 41g carb and 5g protein per serving (USDA-estimated).
Estimated per serving - calculated from USDA FoodData Central and will vary with your portions.
The sweet potato carries the carbs - keep it to about a cup. The peppers and onion add fiber and volume so the plate still feels full. Add an egg or some provolone for protein.
Ingredients
- •1 cup cubed sweet potato
- •1 bell pepper, chunked
- •1/2 onion, in wedges
- •2 cloves garlic, sliced
- •drizzle of olive oil
From your pantry: olive-oil.
Method
- 01
Heat the oven to 425F and line a sheet pan.
- 02
Toss the sweet potato, pepper, onion, and garlic with olive oil and spread in a single layer.
- 03
30 minutes, turning once, until tender and caramelized at the edges.
Dietitian’s notes
- →Cut the sweet potato into even cubes so everything finishes roasting at the same time.
- →Leave space between the pieces so they roast and caramelize instead of steaming.
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