Roasted Beets and Sweet Potatoes with Feta and Cilantro
A vibrant dish combining earthy beets and sweet potatoes topped with creamy feta and fresh cilantro, perfect for any meal.
Servings: 4 servings
Calories: 250kcal
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
Spices
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cayenne pepper
- 1/2 teaspoon dried oregano
Oils and Toppings
- 3.5 tablespoons avocado oil, divided
- 3 tablespoons crumbled feta cheese Optional, can be omitted for a vegan version.
- 2 tablespoons chopped cilantro leaves Optional for garnish.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, toss the beets and sweet potatoes with 3 tablespoons of avocado oil. Add the salt, pepper, chili powder, cayenne, garlic powder, paprika, and oregano. Mix well to coat all the vegetables evenly.
- Lightly grease a baking sheet with 1/2 tablespoon of avocado oil. Spread the seasoned vegetables in a single layer.
Cooking
- Roast the beets and sweet potatoes in the preheated oven for about 35 minutes, stirring halfway through.
- Once roasted, transfer the vegetables to a serving dish. Top with crumbled feta cheese and chopped cilantro if using.
- Serve hot and enjoy!
Notes
Consider drizzling a balsamic reduction over the vegetables before serving for added richness. Customize the spices and add nuts for extra texture.