Sweet potatoes with green beans and red pepper

A simple, but filling side dish that relies on the flavour and texture contrasts of its primary ingredients to produce a rich and visually vibrant dish. Shown here with balsamic battered tofu breaded, oven roasted and served with a light sesame and turmeric sauce.


3 cups sweet potatoes, 3/4″ dice
2 1/2 cups green beans
1 large red pepper (about 1 1/2 cups), 1/4″ slices
2T cooking oil
1/4t coarse sea salt
2T nutritional yeast
Coarse sea salt and black pepper to taste

Optional: Garlic, ginger, scallion, jalapeno pepper, chili powder, or curry spices will all add flavor to this dish. Add walnuts, sauteed mushrooms, black eyed peas, or lentils for a filing lunch. Toss with spinach or other baby greens for a richly flavoured salad.


Preheat the oven to 450F. Peel and dice the sweet potato. Trim the ends of the green beans. Core, seed and slice the red pepper length-wise.

Toss the vegetables in the oil and sea salt, then roast in a shallow roasting pan or baking sheet with sides until the sweet potatoes are fork tender and very lightly browned. Expect 30-45 minutes. Oven vary; use the texture and colour of the sweet potato as a guide.

When done, remove from heat. Let stand 5 minutes to cool. Toss with the nutritional yeast, season to taste, and serve

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