Savory Sweet Potato and Vegetable Bake

Savory Sweet Potato and Vegetable Bake is a comforting and colorful dish packed with nutrients and flavor. This delightful bake combines sweet potatoes with seasonal vegetables, herbs, and spices, making it a perfect kosher dinner option.

Ingredients

• Sweet potato - 300 grams
• Red bell pepper - 1 medium
• Zucchini - 1 medium
• Red onion - 1 medium
• Garlic - 2 cloves
• Olive oil - 2 tablespoons
• Dried thyme - 1 teaspoon
• Dried rosemary - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Parmesan cheese - 30 grams (optional for serving)
• Fresh parsley - 1 tablespoon (for garnish)

Steps

1. Preheat the oven to 200°C (400°F).
2. Peel the sweet potato and cut it into 1.5 cm cubes.
3. Wash and chop the red bell pepper, zucchini, and red onion into bite-sized pieces.
4. Mince the garlic cloves.
5. In a large mixing bowl, combine the sweet potato cubes, bell pepper, zucchini, red onion, and minced garlic.
6. Drizzle the olive oil over the vegetables and sprinkle with dried thyme, dried rosemary, salt, and black pepper. Toss everything together until the vegetables are evenly coated.
7. Transfer the vegetable mixture to a baking dish, spreading it out evenly.
8. Bake in the preheated oven for 30 minutes, or until the sweet potatoes are tender and lightly browned, stirring halfway through.
9. Once done, remove from the oven and let it cool slightly.
10. Serve warm, garnished with fresh parsley and optional Parmesan cheese.

Nutrition

• Calories: 320
• Protein: 6 g
• Carbs: 45 g
• Fiber: 8 g
• Sugar: 6 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.25 L

Health Benefits

• Rich in vitamins A and C from sweet potatoes, promoting healthy vision and immune function.
• High in fiber, which supports digestive health and helps maintain stable blood sugar levels.

Tags