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Prep Time: 15 Minutes Cook Time: 22 Minutes |
Ready In: 37 Minutes Servings: 6 |
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I have used this for many different thing, such as a side dish, or as part of a filling for sandwiches or wraps, or mixed with grains for a hearty entree, or as a chunky dip for tortilla chips or crackers. It just works with everything and kids love it which surprised me. Ingredients:
4 cups sweet potatoes, peeled,and diced |
1 1/2 tablespoons safflower oil |
1 1/2 cups onions or 1 1/2 cups red onions, diced |
2 cups zucchini, diced |
1 cup cut corn (fresh or frozen) |
1 cup red pepper, destemmed,deseeded,and diced |
1 cup green pepper, destemmed,deseeded,and diced |
1/4 cup jalapeno pepper, destemmed,deseeded,and diced |
3/4 cup green onion, thinly sliced |
1 tablespoon garlic, minced |
1/4 cup freshly chopped cilantro |
1/4 cup freshly chopped parsley |
1 1/2 teaspoons chili powder |
1 teaspoon ground cumin |
1 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
Directions:
1. In a large non-stick skillet, saute the sweet potato in the safflower oil for 5 minutes.
2. Add the onion and saute an additional 5 minutes, stirring often.
3. Add the zucchini, corn, all of the peppers, and continue to saute the mixture for 5 additional minutes, stirring often.
4. Add the green onions and garlic, and saute an additional 3 to 5 minutes or until the vegetables are tender.
5. Add the remaining ingredients and cook an additional 2 minutes to allow the flavors to blend.
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