Best 5 Roasted Sweet Potatoes With Bell Peppers Recipes

Craving a wholesome and flavorful side dish? Look no further than these Roasted Sweet Potatoes with Bell Peppers! This vibrant dish is a symphony of colors and tastes, featuring tender sweet potatoes, crisp bell peppers, and a medley of aromatic herbs and spices. Not only is it a culinary delight, but it's also incredibly nutritious, boasting a wealth of vitamins, minerals, and antioxidants. With just a few simple ingredients and minimal effort, you can create this delightful side dish that will elevate your meals to new heights. Whether you're seeking a hearty addition to your weeknight dinner or a colorful contribution to your next potluck, these Roasted Sweet Potatoes with Bell Peppers are sure to impress. So gather your ingredients, preheat your oven, and embark on a culinary journey that promises both taste and nourishment.

Here are our top 5 tried and tested recipes!

BAKED SWEET POTATO WITH ONIONS AND RED PEPPERS

Baked Sweet Potato with Onions and Red Peppers image

This is a very easy and very filling weeknight meal and is easy to switch up depending on what is in the pantry. Toss the potato in the oven, turn on the game, and finish up at half time!

Provided by MOTTSBELA

Categories 100+ Everyday Cooking Recipes Vegetarian

Time 45m

Yield 1

Number Of Ingredients 8

Ingredients

1 large sweet potato
1 teaspoon olive oil
½ sweet onion, sliced
1 red bell pepper, cut into strips
1 roasted green chile pepper, chopped
¼ cup vegetarian ground beef
¼ cup plain yogurt
salt and ground black pepper to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Place the sweet potato on a baking sheet and bake until tender, about 30 minutes.
Heat olive oil in a skillet over medium heat. Cook and stir onion, red bell pepper, and chili pepper until very tender, about 15 minutes.
Stir vegetarian ground beef into the skillet and cook until heated through, about 5 minutes.
Slice cooked sweet potato in half lengthwise and top with the skillet mixture. Place yogurt on top and season with salt and black pepper.

Nutrition Facts : Calories 577.8 calories, Carbohydrate 113.7 g, Cholesterol 3.7 mg, Fat 7.4 g, Fiber 18.4 g, Protein 16.8 g, SaturatedFat 1.4 g, Sodium 381.1 mg, Sugar 33.1 g

SHEET-PAN CHICKEN WITH SWEET POTATOES AND PEPPERS

Sheet-Pan Chicken With Sweet Potatoes and Peppers image

This sheet-pan supper brings velvety sweet potatoes together with soft bell peppers, pungent sage and roasted chicken thighs. To counter the rich and caramelized flavors, quick-pickled thinly sliced red onion adds a bright and zippy note right at the end. If you prefer chicken breasts, you can use them here instead of the thighs. Choose bone-in, skin-on breasts if possible, and keep an eye on them. They'll cook faster than the thighs. Remove them when they're ready, but let the vegetables roast until they thoroughly golden and tender.

Provided by Melissa Clark

Categories weekday, one pot, main course

Time 1h10m

Yield 3 to 4 servings

Number Of Ingredients 16

Ingredients

3 tablespoons apple cider vinegar
1 1/2 teaspoons honey
1 medium red onion, thinly sliced
1 1/2 teaspoons kosher salt, more as needed
1 to 2 cloves garlic, grated or minced
1 teaspoon ground coriander
1/2 teaspoon freshly ground black pepper
2 pounds bone-in, skin-on chicken thighs (4 to 6 thighs)
2 1/2 tablespoons extra-virgin olive oil
12 ounces sweet potato (1 large), peeled and cut into 1/2-inch cubes
1 large red, yellow or orange bell pepper, thinly sliced
1 1/2 tablespoons finely chopped fresh sage
3/4 teaspoon sweet paprika
1/8 teaspoon cayenne
1/8 teaspoon ground allspice
Cilantro leaves, for serving

Steps:

In a small, shallow bowl, mix together vinegar and honey. Mix in half the red onion and a pinch of salt and set aside for garnish, tossing the mixture occasionally as the chicken cooks.
In a large bowl, mix together 1 teaspoon salt, garlic, coriander and black pepper. Add chicken to bowl and rub the mixture all over it. Let marinate for 30 minutes.
Heat oven to 425 degrees. In a large bowl, toss together 2 tablespoons oil, sweet potato, pepper, remaining onion, sage, remaining 1/2 teaspoon salt, paprika, cayenne and allspice. Spread vegetables out on a rimmed baking sheet.
Add remaining 1/2 tablespoon oil to marinated chicken and turn to coat. Place chicken pieces, skin-side up, among the vegetables, making sure chicken is surrounded by them, but not on top of them. (Chicken should rest directly on the baking sheet.)
Roast for 15 minutes. Remove pan from oven and raise heat to 450 degrees. Use a wide spatula to flip vegetables over (but not chicken). Drizzle chicken (but not vegetables) with 2 teaspoons liquid from the onion-vinegar mixture. Roast until chicken is cooked through, 15 to 20 minutes longer.
To serve, top chicken and vegetables with a spoonful of onion-vinegar mixture and plenty of cilantro leaves.

Nutrition Facts : @context http, Calories 605, UnsaturatedFat 27 grams, Carbohydrate 27 grams, Fat 40 grams, Fiber 5 grams, Protein 33 grams, SaturatedFat 10 grams, Sodium 828 milligrams, Sugar 8 grams, TransFat 0 grams

ROASTED POTATOES AND PEPPERS

Roasted Potatoes and Peppers image

This has such a delicious, tangy flavor, and it's so easy to prepare. It's a family favorite, but also nice as company fare. I have, on occasion, used fat free dressing with success.-Joan Hallford of North Richland Hills, Texas

Provided by Taste of Home

Categories Side Dishes

Time 50m

Yield 8 servings.

Number Of Ingredients 5

Ingredients

2 pounds small red potatoes, quartered
1 medium green pepper, coarsely chopped
1 medium sweet red pepper, coarsely chopped
1 medium red onion, coarsely chopped
1/2 cup creamy garlic salad dressing

Steps:

In a 15x10x1-in. baking pan coated with cooking spray, combine the potatoes, peppers and onion. Drizzle with dressing and toss to coat. , Bake at 400° for 40-45 minutes or until potatoes are tender, stirring occasionally.

Nutrition Facts : Calories 149 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 188mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

ROASTED SWEET POTATOES WITH BELL PEPPERS

Roasted Sweet Potatoes With Bell Peppers image

Make and share this Roasted Sweet Potatoes With Bell Peppers recipe from Food.com.

Provided by yewoinfamilycooking

Categories Yam/Sweet Potato

Time 30m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

1 lb sweet potato
4 bell peppers (red, yellow or orange)
1 teaspoon dried rosemary (crushed thinly)
2 tablespoons extra virgin olive oil or 2 tablespoons vegetable oil
1/4 red chili powder (berbere) or 1/4 cayenne pepper
salt and black pepper

Steps:

Peel and rinse the sweet potatoes, cut in slices or as desired.
Rinse the bell peppers and cut in slices or as desired.
Mix the oil, chili pepper, black pepper and salt.
Marinate the sweet potatoes and bell peppers with the mixed dressing for 2-5 minutes.
Place the potatoes and the peppers on a broiler or non-stick baking pan; sprinkle the rosemary and mix.
6th Step: In a 350 degree preheat oven, broil or bake the potatoes and peppers for 20 - 25 minutes.
Serve it hot or cold.

ROASTED POTATOES WITH BELL PEPPERS AND ONIONS

Roasted Potatoes with Bell Peppers and Onions image

This is a perfect accompaniment to Shake-and-Bake Tofu (page 138), since they both bake at 425°. This needs more time in the oven, so start it first. Complete the meal with a simple salad or coleslaw.

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

4 to 5 large potatoes, preferably red-skinned or Yukon gold
2 medium red or green bell peppers or 1 of each, cut into thick strips
1 large onion, halved and sliced
2 tablespoons light olive oil
1/2 teaspoon salt-free herb-and-spice seasoning mix, optional
Salt and freshly ground pepper to taste

Steps:

Preheat the oven to 425°F.
Scrub the potatoes well. Cut them in half lengthwise, then into approximately 1/4-inch-thick slices.
Combine the potatoes with the remaining ingredients in a large mixing bowl and stir together. Transfer to a roasting pan (foil-lined if you prefer).
Bake, stirring gently every 10 minutes, until the potatoes are tender and lightly browned, about 30 minutes, and serve.
Calories: 182
Total Fat: 6g
Protein: 2g
Carbohydrate: 31g
Cholesterol: 0mg
Sodium: 9mg

Tips:

Choose the right sweet potatoes: Look for medium-sized sweet potatoes that are firm and have smooth skin. Avoid any potatoes that are bruised or have blemishes.

Cut the sweet potatoes evenly: This will help them cook evenly. Aim for 1-inch cubes or wedges.

Toss the sweet potatoes with oil and seasonings: This will help them caramelize and develop a delicious flavor. You can use olive oil, coconut oil, or avocado oil, and seasonings such as salt, pepper, garlic powder, and paprika.

Roast the sweet potatoes at a high temperature: This will help them get crispy on the outside and tender on the inside. Aim for 400°F (200°C) or higher. Increase the roasting temperature to achieve a more caramelized exterior.

Roast the sweet potatoes until they are tender: This should take about 20-30 minutes, depending on the size of the cubes or wedges. You can check if they are done by piercing them with a fork - they should be soft all the way through.

Serve the sweet potatoes immediately: They are best enjoyed hot and fresh out of the oven. You can top them with a variety of toppings, such as roasted bell peppers, crumbled feta cheese, chopped cilantro, or a drizzle of honey.

Conclusion:

Roasted sweet potatoes with bell peppers are a delicious and healthy side dish that can be enjoyed as part of a variety of meals. They are easy to make and can be customized to your liking. With their vibrant colors and sweet flavor, they are sure to be a hit at your next gathering. So next time you're looking for a simple yet impressive side dish, give this recipe a try!