Beetroot, Sweet Potato, and Feta: Your Simple Veggie Recipe
This dish combines earthy sweetness, spicy zest, and creamy saltiness that will make you want to prepare it again and again. Whether as a hearty side or a light main dish, this mix of beetroot, sweet potatoes, and feta will delight your taste buds.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: Vegetarian
Ingredients
Scale
- 500 g beetroot, peeled and diced
- 500 g sweet potatoes, peeled and diced
- 100 g feta cheese, grated
- 60 ml fresh coriander, chopped
- 45 ml avocado oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/4 teaspoon ground cayenne pepper
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
Instructions
- Step 1: Preheat the oven and prepare (about 5 minutes). Preheat your oven to 200°C (400°F). Take a large bowl that can comfortably hold all the diced beetroot and sweet potatoes. Line a baking sheet with parchment paper.
- Step 2: Season and prepare the vegetables (about 10 minutes). Add the diced beetroot and sweet potatoes to the bowl. Pour in 45 ml of avocado oil. Sprinkle the spices evenly over the vegetables: 1 teaspoon garlic powder, 1 teaspoon dried oregano, 1 teaspoon salt, 1 teaspoon black pepper, 1/4 teaspoon ground cayenne pepper, 1 teaspoon chili powder, and 1 teaspoon smoked paprika. Mix everything thoroughly until each piece of vegetable is coated with oil and spices.
- Step 3: Bake the vegetables (25-30 minutes). Spread the seasoned vegetables evenly on the lined baking sheet in a single layer. Bake for 25-30 minutes, turning the vegetables halfway through for even cooking. The vegetables are done when they are tender and slightly caramelized.
- Step 4: Finish and serve (about 2 minutes). Once the vegetables are baked, remove the baking sheet from the oven. While still hot, sprinkle generously with 100 g of grated feta cheese and 60 ml of chopped fresh coriander. Mix gently to combine and serve warm.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 10 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 7 g
- Protein: 6 g
- Cholesterol: 10 mg
Keywords: Ensure the beetroot and sweet potatoes are cut into uniform pieces for even cooking. You can substitute beetroot with carrots or pumpkin if desired. Use fresh spices for the best flavor.