Prep Time: 15 Minutes Cook Time: 30 Minutes
Full Time: 45 Minutes
Healthy and filling veggie harvest bowl, perfect for meal prep!
2 medium sweet potatoes, peeled and chopped
2 bell peppers, chopped
2 small white onions, sliced
3 + 1 tbsp olive oil
1 + 1/4 tsp salt
1/2 tsp sugar
1 tbsp + 1 tsp garlic powder
1/2 tsp basil
1/2 + 1/4 tsp paprika
1/4 tsp spicy chili powder (or cayenne pepper powder)
1/2 tsp cumin
1 can of corn
Arugula + Balsamic Glaze to serve
Pre-heat oven to 400F
Peel and chop sweet potatoes, add to a large enough bowl. Add 3 tbsp of olive oil, 1 tsp salt, 1/2 tsp sugar, 1 tbsp garlic powder, 1/2 tsp basil, 1/2 tsp paprika, 1/4 tsp spicy chili powder, and 1/2 tsp cumin. Mix well.
Add your seasoned sweet potatoes to a sheet pan, and put it in the oven. These will take longer to cook then the other veggies, so I like to get them in before moving on to the next step.
Next prep and chop/slice your bell peppers and onion.
Add your bell peppers to the same bowl you used for the sweet potatoes. Add 1 tbsp of olive oil, 1/4 tsp salt, 1/2 tsp garlic powder, 1/4 tsp paprika. Mix well. In a new sheet pan, add the bell peppers to the edges (or towards the outside) of the pan. The peppers will take longer to cook than the onions. The edges of the pan get hotter, which helps the peppers cook as quick as the onions.
Next add your sliced onions to the same bowl. This time, there should be enough oil and seasoning to fully coat the onions. Mix well. Add the onions to the same sheet pan as the bell peppers, but this time adding the onions to the center of the pan.
Add your bell peppers and onions to the oven to cook.
Let the veggies cook in the oven for about 30 minutes, or until soft and roasted. Turn pans around halfway to ensure even cooking.
While veggies are cooking, heat a pan over medium-high heat. Once hot, add corn to the pan. You can add a touch of oil to help the corn char easier, but it's not necessary. Cook until the corn starts to brown, mixing frequently.
Once veggies are done cooking, remove from oven & stovetop and allow to cool.
Serve with arugula and balsamic glaze.
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