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Roasted Beets and Sweet Potatoes
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Ingredients
INGREDIENTS
2.5
pounds
red beets
leaves removed and beets cleaned, peeled and cut into bite-sized chunks, about 1.5 inches
1
pound
sweet potatoes
cleaned, peeled and cut into bite-sized chunks, about 1.5 inches
3.5
tablespoons
avocado oil
divided
1
teaspoon
salt
1
teaspoon
freshly ground black pepper
1
teaspoon
chili powder
½
teaspoon
ground cayenne pepper
1
teaspoon
garlic powder
½
teaspoon
smoked paprika
½
teaspoon
dried oregano
3
tablespoons
crumbled feta cheese
opt for a vegetarian or vegan variety if needed
2
tablespoons
chopped cilantro leaves
optional
Instructions
DIRECTIONS
Preheat oven to 425 degrees Fahrenheit.
Place beet and sweet potato chunks into a large bowl.
Toss with 3 tablespoons of avocado oil, salt, black pepper, chili powder, cayenne pepper.
Add garlic powder, smoked paprika and dried oregano.
Grease a large sheet pan with the remaining ½ tablespoon of avocado oil.
Place beet and sweet potato chunks onto the sheet pan and spread them out in a single layer.
Cook about 35 minutes, turning halfway, or until tender.
Once veggies are done to your liking, transfer to a serving dish.
Sprinkle with crumbled feta and freshly chopped cilantro (if using).
Serve and enjoy!
Notes
Yields 4 larger servings or 6 smaller servings.