Prep & Bake Chimichurri Sweet Potatoes
Includes recyclable aluminum tray | 2 Servings
This roasted veggie jumble is a versatile side that can elevate almost any meal. You’ll simply roast sweet potato, red onion, and bell pepper in a recyclable oven-ready tray, then top it all off with bright, zesty chimichurri. Pair this dish with your protein of choice for a hearty dinner, or top it with an egg for a twist on a breakfast hash.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
6 ounce
Sweet Potatoes
1 unit
Bell Pepper
2 ounce
Chimichurri
1 unit
Red Onion
1 unit
Oven-Ready Aluminum Trays
Not included in your delivery
Cooking Oil
Salt
Pepper
Nutrition Values
Instructions
Adjust rack to middle position and preheat oven to 450 degrees. Wash and dry produce. Dice sweet potatoes into ½-inch pieces. Core and dice bell pepper into ½-inch pieces. Halve, peel, and dice onion into ½-inch pieces. Add sweet potato, pepper, and onion to oven-ready tray; toss with a drizzle of oil, salt, and pepper. Once oven has preheated, roast sweet potatoes on middle rack until golden brown and tender, 20-25 minutes. Drizzle veggies with as much chimichurri as you like. Serve.