I have used this for many different thing, such as a side dish, or as part of a filling for sandwiches or wraps, or mixed with grains for a hearty entree, or as a chunky dip for tortilla chips or crackers. It just works with everything and kids love it which surprised me.

Ingredients

4 serv.

sweet potatoes↗4 cups
peeled, and diced
safflower oil1 1⁄2 tablespoons
onions or red onions↗1 1⁄2 cups
diced
zucchini2 cups
diced
cut corn↗1 cup
(fresh or frozen)
red pepper↗1 cup
destemmed, deseeded, and diced
green pepper↗1 cup
destemmed, deseeded, and diced
jalapeno pepper↗1⁄4 cup
destemmed, deseeded, and diced
green onion↗3⁄4 cup
thinly sliced
garlic↗1 tablespoon
minced
cilantro1⁄4 cup
freshly chopped
parsley1⁄4 cup
freshly chopped
chili powder↗1 1⁄2 teaspoons
ground cumin↗1 teaspoon
salt↗1 teaspoon
teaspoon freshly ground black pepper1⁄4

Step-by-step instructions

1
In a large non-stick skillet, saute the sweet potato in the safflower oil for 5 minutes.
2
Add the onion and saute an additional 5 minutes, stirring often.
3
Add the zucchini, corn, all of the peppers, and continue to saute the mixture for 5 additional minutes, stirring often.
4
Add the green onions and garlic, and saute an additional 3 to 5 minutes or until the vegetables are tender.
5
Add the remaining ingredients and cook an additional 2 minutes to allow the flavors to blend.

Source: food.com

Original recipe ↗

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