Roasted Beets and Sweet Potatoes with Feta and Cilantro
A vibrant dish combining the earthy sweetness of roasted beets and sweet potatoes, topped with creamy feta and fresh cilantro, perfect for any occasion.
Servings: 6 servings
Calories: 220kcal
Ingredients
Vegetables
- 1 pound sweet potatoes, peeled and cut into 1.5-inch pieces
- 2.5 pounds red beets, peeled and cut into 1.5-inch chunks
Seasonings and Oil
- 3.5 tablespoons avocado oil, divided
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cayenne pepper
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
Toppings
- 2 tablespoons chopped cilantro leaves (optional) For garnish
- 3 tablespoons crumbled feta cheese For topping
Instructions
Preparation
- Preheat your oven to 425°F (220°C) for perfect caramelization.
- In a large mixing bowl, toss the beets and sweet potatoes with 3 tablespoons of avocado oil, and sprinkle in salt, pepper, chili powder, cayenne, garlic powder, smoked paprika, and oregano.
- Lightly grease a baking sheet with the remaining 1/2 tablespoon of avocado oil.
Cooking
- Spread the vegetables in a single layer on the baking sheet and roast for about 35 minutes, stirring halfway through.
- Once roasted, transfer to a serving dish and top with crumbled feta and chopped cilantro.
Notes
For deeper flavors, consider marinating the veggies for 30 minutes before roasting. You can add nuts or seeds for crunch or substitute herbs as desired.