Balsamic Glazed Roasted Sweet Potatoes and Red Peppers with Vegan Feta |
|---|
Balsamic Glaze
| 1 | cup | balsamic vinegar | ||
| 1 | tablespoon | maple syrup | ||
|
At medium-low heat, mix balsamic vinegar with maple syrup for 10-15 minutes.
After 15 minutes, take it off the heat and let cool. The glaze will thicken further once cool.
Main Ingredients
| 3 | medium | sweet potatoes, cut into 1 inch thick irregular cubes | ||
| 1/2 | large | red pepper, sliced 1/2 inch thick | ||
| 1/2 | teaspoon | garlic powder | ||
| 1/2 | teaspoon | paprika | ||
| 1/4 | teaspoon | salt | ||
| 2 | tablespoons | vegetable oil | ||
| 1 | tablespoon | Violife Just Like Feta, crumbled. | ||
| 1 | bulb | spring onions, julienned | ||
| 1/4 | medium | red onions, julienned. |
Preheat the oven to 425F.
Drizzle the vegetable oil in with the sweet potatoes and seasonings - garlic powder, paprika, and salt.
Roast the sweet potatoes in the oven for roughly 15-20 minutes. Toss red peppers in after the sweet potatoes have been roasting for 10 minutes.
Take sweet potatoes and red peppers out once the sweet potatoes are soft, and have charred ends.
Assemble dish by placing sweet potatoes and red peppers. Place crumbled Violife Just Like Feta on top.
Garnish with spring onions and red onions.