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Sweet Potato & Zucchini Medley
Roasted sweet potato and zucchini medley: an easy, colorful, and healthy side dish perfect for any meal.
Prep:
15 minutes
|
Cook:
30 minutes
3-4 servings
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Easy
Ingredients
3 zucchinis – peeled and deseeded
2 tomatoes – peeled and deseeded
1 medium to large sweet potato
2 cloves garlic
1 tsp ground cumin
½ tsp turmeric (curcuma)
2 tsp salt
1 tsp dried dill
1 tsp pure tomato paste (without additives)
1 to 1½ TBSP olive oil
3 cups water
Optional for garnish: fresh coriander (cilantro)
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3 zucchinis – peeled and deseeded
2 tomatoes – peeled and deseeded
1 medium to large sweet potato
2 cloves garlic
1 tsp (5 ml) ground cumin
½ tsp (2.5 ml) turmeric (curcuma)
2 tsp (10 ml) salt
1 tsp (5 ml) dried dill
1 tsp (5 ml) pure tomato paste (without additives)
1 to 1½ TBSP (15-22ml) olive oil
700 ml water
Optional for garnish: fresh coriander
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Rating
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Dietary Therapies
Dietary Requirements
Meal Type
Occasion
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Applicances
Cuisine
Disease state
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Instructions
- Chop the zucchinis and tomatoes into small cubes and place them in a pan. Add the pressed garlic, salt, cumin, dill, tomato paste, and olive oil. Stir for 3–4 minutes over medium heat. Add a splash of water if needed to prevent sticking.
- Add the full amount of water.
- Finally, add the sweet potato, cut into medium-sized chunks.
- Let everything simmer on low heat for 20–30 minutes, until the vegetables are soft and most of the water has been absorbed or cooked off.
- Optional: Serve with fresh coriander.
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Nutritional Info
Storage
Notes
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