Roasted Sweet Potatoes with Pineapple, Black Bean and Sweet Peppers

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, pineapple, peppers and onions with black beans

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

diced sweet potatoesToss 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.

Pineapple, yellow and red bell peppers, and red onion ready to roastOn 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.

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