Uruguayan Roast Quenched Veggie Bowl
A hearty, smoky, and flavorful vegetarian dish inspired by Uruguay's love for grilled meats, but adapted to showcase roasted vegetables.
Ingredients
- ●2 large quenched sweet potatoes
- ●2 smoky roasted red peppers
- ●1 large onion
- ●3 cloves garlic
- ●2 tsp Uruguayan-style roasted vegetables seasoningAvailable at most spice stores or online
- ●2 tbsp olive oil
- ●1 tsp salt
- ●1 tsp black pepper
Instructions
- 1
Preheat the oven to 425°F (220°C).
- 2
Peel the sweet potatoes and chop them into 1-inch (2.5 cm) cubes.
- 3
Toss the sweet potatoes with 1 tablespoon of olive oil, salt, and black pepper on a baking sheet.
- 4
Roast the sweet potatoes in the preheated oven for 20-25 minutes or until tender.
- 5
Meanwhile, peel the onion and chop it into 1-inch (2.5 cm) pieces.
- 6
Place the onion on a baking sheet lined with parchment paper, drizzle with the remaining 1 tablespoon of olive oil, and season with salt and black pepper.
- 7
Roast the onion in the preheated oven for 20-25 minutes or until caramelized.
- 8
Chop the red peppers into 1-inch (2.5 cm) pieces and toss them with Uruguayan-style roasted vegetables seasoning.
- 9
In a large serving bowl, combine the roasted sweet potatoes, caramelized onion, and roasted red peppers.
- 10
Garnish with chopped fresh cilantro (optional).
- 11
Serve hot and enjoy!