INGREDIENTS:
- 1 lb sweet potatoes, pealed and sliced into thick slices
- 1 ear of corn, husked with kernels removed
- 1 tablespoon olive oil
- 2 avocados, skin and pit removed, chopped
- 1 red pepper, seeds removed and chopped
- 1 orange or yellow pepper, seeds removed and chopped
- ¼ cup green onions, chopped
- ½ cup fresh cilantro chopped
- juice of 2 limes
- salt and pepper to taste
INSTRUCTIONS:
- Preheat oven to 400 degrees. In a large bowl, combine sweet potatoes, corn kernels, olive oil and salt and pepper. Toss to fully coat. Arrange potatoes and corn in a single layer on a backing sheet. Roast until fully cooked and golden brown, about 20 minutes flipping once in the middle. Set aside to let cool.
- Once sweet potatoes and corn are cool, sprinkle avocado pieces with a little salt and let sit for about 5 minutes. While waiting, cube sweet potatoes.
- In a large bowl, combine sweet potatoes, corn, avocado, bell peppers, green onions, and cilantro. Top with lime juice, salt and pepper, and stir to coat completely. Enjoy!
Source: 2Teaspoons
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