This dish is inspired by a recipe from The Complete Vegan Kitchen. Of course, I’m posting my slightly different take on the recipe. Mainly, I was out of coriander and had to work with ingredient amounts I had on hand rather than the exact ammounts called for in the original recipe. Also, the original recipe merely suggests the addition of black beans whereas I feel the addition of black beans is key to making this not only a delicious side dish but a complete protein that could stand alone as a one dish meal.
I just love the way elements of sweet, savory and spicy play out in this dish. The pineapple is not overpowering but just sweet enough. I cannot wait to try this with the coriander and cayenne added in. I think this would be a great side dish with grilled or roasted pork.
Roasted Sweet Potatoes with Pineapple, Black Beans & Sweet Peppers
- 1 tsp sea salt
- 1/2 tsp chili powder
- 1/4 tsp fresh ground pepper
- 1/4 tsp cumin
- 1/4 tsp coriander*
- 1/4 tsp cayenne*
- 2 large sweet potatoes, scrubbed and diced into 1/2 -3/4 inch pieces
- 1/2 large red onion, cut into 1/4 – 1/2 inch slivers
- 1 each red bell and yellow bell pepper, cut into 1/4- 1/2 inch slivers
- 1 cup fresh pineapple, chopped into 1/2 – 3/4 inch pieces
- 1-2 cans black beans rinsed and drained
Preheat oven to 375F
Toss sweet potatoes in olive oil, spices, sea salt and pepper and spread in a single layer on two parchment lined cookie sheets. Bake for 10 minutes on top rack.
On another baking pan, coated in non-stick spray arrange onion, peppers and pineapple in a single(ish) layer. When potatoes have roasted for 10 minutes, turn potatoes and rotate cookie sheets in the oven. Put onions, peppers and pineapples on a lower rack. Roast everything for 30 minutes turning with a spatula and rotating cookie sheets every 10 minutes.
Potatoes are done when they are soft on the inside and a little crispy on the outside. Gently toss roasted veggies and sweet potatoes with black beans and add more sea salt and pepper to taste.
Serve warm or room temperature.
*I didn’t use coriander this time because I was out. I also omitted cayenne this time because I needed the dish to work for a few friends with tamer palettes.