Grilled Sweet Potato and Bell Pepper Toss

Name: Grilled Sweet Potato and Bell Pepper Toss
Yield: Serves 4 (serving size: about 3/4 cup)
Ingredients: 1 tablespoon olive oil; 1/2 teaspoon ground cumin; 1/2 teaspoon paprika; 1/4 teaspoon kosher salt; 1/8 teaspoon freshly ground black pepper; 1 1/4 pounds sweet potatoes, peeled and cut into 1/2-inch-thick slices; 2 red bell peppers, seeded and quartered; 1 teaspoon fresh lime juice

Photo: Jennifer Causey; Styling: Paige Hicks

Yield

Serves 4 (serving size: about 3/4 cup)

Cut the red bell peppers from top to bottom into four panels; then simply discard the core. The wide pepper pieces will take on more char and be easier to maneuver on the grill.

Ingredients

1 tablespoon olive oil
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 1/4 pounds sweet potatoes, peeled and cut into 1/2-inch-thick slices
2 red bell peppers, seeded and quartered
1 teaspoon fresh lime juice

How to Make It

Step 1

Preheat grill to medium.

Step 2

Combine oil, cumin, paprika, salt, black pepper, and potatoes in a medium bowl; toss to coat. Add potatoes and bell pepper to grill; grill 5 minutes on each side or until potatoes are tender. Remove vegetables from grill; coarsely chop. Combine vegetables and juice in a medium bowl; toss to coat.

Grilled Sweet Potato and Bell Pepper Toss

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