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Grilled Sweet Potato and Bell Pepper Toss

Photo: Jennifer Causey; Styling: Paige Hicks

Yield

Serves 4 (serving size: about 3/4 cup)

Cut the red bell peppers from top to bottom into four panels; then simply discard the core. The wide pepper pieces will take on more char and be easier to maneuver on the grill.

Ingredients

  • 1 tablespoon olive oil
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 1/4 pounds sweet potatoes, peeled and cut into 1/2-inch-thick slices
  • 2 red bell peppers, seeded and quartered
  • 1 teaspoon fresh lime juice

Nutrition Information

  • calories 172
  • fat 3.7 g
  • satfat 0.5 g
  • monofat 2.5 g
  • polyfat 0.4 g
  • protein 3 g
  • carbohydrate 33 g
  • fiber 6 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 201 mg
  • calcium 50 mg

How to Make It

  1. Preheat grill to medium.

  2. Combine oil, cumin, paprika, salt, black pepper, and potatoes in a medium bowl; toss to coat. Add potatoes and bell pepper to grill; grill 5 minutes on each side or until potatoes are tender. Remove vegetables from grill; coarsely chop. Combine vegetables and juice in a medium bowl; toss to coat.