YIELD 5-6 Servings
3 Tablespoons oil
¾ cup (or 1 small) onion, diced
2 ¼ cups (14oz. or 1 large) sweet potato, peeled and diced
1 ½ cups (9oz. or 2 medium) red potatoes, diced
¾ cup (1 small) bell pepper, diced
¾ cup (1 large) carrot, diced
2 garlic cloves, minced
1 ½ teaspoons salt
½ teaspoon black pepper
¼ teaspoon cumin
1 teaspoon smoked paprika
Pinch of cayenne pepper
In a large pan, heat oil over medium heat. Add onions and sauté until golden.
Keep heat on medium and add in both potatoes. Cover pan and cook for 15 minutes stirring occasionally.
While the potatoes are cooking, prepare the other vegetables.
Once the potatoes are tender, add bell peppers, carrots, salt, black pepper, cumin, paprika, and cayenne pepper. Sauté until the bell peppers and carrots are tender and golden (about 5 minutes).
Add garlic and cook for 30 seconds. Taste and adjust seasoning.
Remove pan from heat. Enjoy!