Sweet Potato Red Pepper Recipe


This Southwest Sweet Potato Red Pepper recipe is one of my go-to recipes when I want to make something quick, healthy, and delicious. It requires very few ingredients and makes for a filling and comforting meal for lunch or dinner. This delicious, healthy sweet potato red pepper recipe that I am sharing with you today is a little different. There are no chocolate chips in sight and the dessert is vegetarian (or gluten-free) too—in fact, it’s a pure vegetable goodness!

Sweet Potato & Red Pepper Pasta

  • PREP TIME 30 minutes
  • TOTAL TIME 30 minutes


Makes: 4 servings, about 1 3/4 cups each

  • Calories402
  • Fat12 g
  • Saturated fat3 g
  • Mono Fat6 g
  • Cholesterol7 mg
  • Carbohydrates62 g
  • Dietary fiber9 g
  • Protein12 g
  • Sodium546 mg
  • Sugars9 g
  • Potassium738 mg

Here’s a way to use the “power vegetables” sweet potato and red bell pepper in a satisfying vegetarian pasta dish full of fresh herbs and creamy goat cheese. Any fresh herbs you have on hand, like basil, oregano, sorrel or chives, can be substituted for the tarragon. Serve with a garden salad.


  • 8 ounces whole-wheat angel hair pasta
  • 2 tablespoons extra-virgin olive oil, divided
  • 4 cloves garlic, minced
  • 3 cups shredded, peeled sweet potato, (about 1 medium)
  • 1 large red bell pepper, thinly sliced
  • 1 cup diced plum tomatoes
  • 1/2 cup water
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh tarragon
  • 1 tablespoon white-wine vinegar, or lemon juice
  • 3/4 teaspoon salt
  • 1/2 cup crumbled goat cheese


  1. Bring a large pot of water to a boil. Cook pasta until just tender, 4 to 5 minutes or according to package directions.
  2. Meanwhile, place 1 tablespoon oil and garlic in a large skillet. Cook over medium heat, stirring occasionally, until the garlic is sizzling and fragrant, 2 to 5 minutes. Add sweet potato, bell pepper, tomatoes and water and cook, stirring occasionally, until the bell pepper is tender-crisp, 5 to 7 minutes. Remove from the heat; cover and keep warm.
  3. Drain the pasta, reserving 1/2 cup of the cooking water. Return the pasta to the pot. Add the vegetable mixture, the remaining 1 tablespoon oil, parsley, tarragon, vinegar (or lemon juice), salt and cheese; toss to combine. Add the reserved pasta water, 2 tablespoons at a time, to achieve the desired consistency.

Grilled Sweet Potato and Bell Pepper Toss

Cut the red bell peppers from top to bottom into four panels; then simply discard the core. The wide pepper pieces will take on more char and be easier to maneuver on the grill

Grilled Sweet Potato and Bell Pepper Toss

Recipe Summary


Serves 4 (serving size: about 3/4 cup)


Ingredient Checklist

  • 1 tablespoon olive oil
  • ½ teaspoon ground cumin
  • ½ teaspoon paprika
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon freshly ground black pepper
  • 1 ¼ pounds sweet potatoes, peeled and cut into 1/2-inch-thick slices
  • 2 red bell peppers, seeded and quartered
  • 1 teaspoon fresh lime juice


Instructions Checklist

  • Step 1Preheat grill to medium.
  • Step 2Combine oil, cumin, paprika, salt, black pepper, and potatoes in a medium bowl; toss to coat. Add potatoes and bell pepper to grill; grill 5 minutes on each side or until potatoes are tender. Remove vegetables from grill; coarsely chop. Combine vegetables and juice in a medium bowl; toss to coat.

Nutrition Facts

Per Serving:

172 calories; fat 3.7g; saturated fat 0.5g; mono fat 2.5g; poly fat 0.4g; protein 3g; carbohydrates 33g; fiber 6g; iron 1mg; sodium 201mg; calcium 50mg.

Cajun Spiced Sweet Potato, Pepper & Chickpea Stew

60 mins

6 people

Cajun Spiced Sweet Potato, Pepper & Chickpea Stew

A hearty stew full of chunky sweet potatoes, tender red pepper, nutty chickpeas and juicy tomatoes, spiced with a kick of Cajun seasoning and flavoured with plenty of garlic.


  • 3 onions
  • 1 red pepper
  • 3 garlic cloves
  • A handful of rosemary, leaves only
  • 750g sweet potatoes
  • 2 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
  • 1 tbsp Cajun seasoning
  • 400g chopped tomatoes
  • 400g tin of chickpeas
  • 1 ltr boiling water
  • 1 vegetable stock cube
  • 100g baby leaf spinach
  • 1 lemon

Prep: 15 mins | Cook: 45 mins


1.Peel the onions and finely slice them. Halve the pepper and scoop out the seeds and white pith. Slice the pepper into strips. Peel the garlic and finely chop it. Pick the rosemary leaves and finely chop them. Scrub the sweet potatoes and chop them into small chunks.

2.Pour 2 tbsp olive oil into a pan and warm to a medium heat. Slide in the onions and pepper. Season with salt and pepper and fry for 10-15 mins, stirring occasionally, till softened and golden.

3.Tip in 1 tbsp Cajun seasoning, the garlic and rosemary. Stir to mix and fry for 2 mins.

4.Drain the chickpeas and add them to the pan along with the tinned chopped tomatoes and the sweet potatoes. Pour in 1 ltr boiling water and crumble in the stock cube. Stir well, bring the stew back to the boil then reduce to a simmer and cook for 30 mins.

5.Stir the spinach into the stew. Grate in the lemon zest and squeeze in the juice from 1 half. Taste the stew and add a little more salt or pepper or lemon if needed. Leave the stew chunky, or to give it a thicker texture, pulse a few times with a stick blender. Ladle the stew into bowls and serve with wedges of the remaining lemon half for squeezing over.

sweet potato hash with fresh herbs, peppers, and onions

  •  Total Time: 35 minutes
  •  Yield: 4 servings 1x

For a versatile side that pairs with just about anything, try this sweet potato hash studded with crunchy bell peppers and fresh herbs. 


  • 1 pinch + 1 1/2 teaspoons coarse salt, divided, plus more to taste
  • 2 large sweet potatoes, scrubbed and chopped into bite-size cubes (about 3 cups)
  • 3 tablespoons olive oil, divided, plus more as needed
  • 1 small bell pepper (any color), chopped
  • 1 small sweet onion, finely chopped (about 1/2 cup)
  • 2 green onions, white and green parts chopped and kept separate (about 4 tablespoons total)
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon smoked paprika
  • 2 tablespoons fresh rosemary, chopped
  • 2 medium cloves garlic, minced
  • 1/4 cup packed fresh basil, finely chopped


  1. Add the potatoes to a large saucepot over high heat and cover with water. Bring to a boil and then season the water with a large pinch of salt. Reduce the heat to medium and simmer the potatoes until fork tender, about 5 minutes. Drain and pat the potatoes dry. 
  2. Place a large skillet or cast iron pan over medium heat. Add 2 tablespoons olive oil and swirl to coat the pan. Add the potatoes in a single layer and cook without touching, until the bottom side is golden-brown and developing a light crust, about 3 minutes. 
  3. Toss the potatoes and then add the remaining tablespoon of olive oil to the pan with the peppers, sweet onions, and white parts of the green onions. Season with 1 1/2 teaspoons salt, and the black pepper, paprika, and rosemary. Stir to combine.
  4. Saute, tossing occasionally, until the onions are translucent and the potatoes begin to get a light brown crust, about 5-8 minutes. Add the garlic. Cook until fragrant and very lightly golden but not browned, for 1 additional minute, adding another tablespoon or so of oil if anything is sticking to the pan.
  5. Season to taste with additional salt if necessary, toss with the basil and green tops of the green onions, and serve.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Vegetarian
  • Method: Stovetop
  • Cuisine: Breakfast

Bell Pepper Curry with Sweet Potatoes

Satisfy your cold weather cravings with this delicious vegan dish. Find out just how easy it can be to get an Indian bell pepper curry on the table for your family in 30 minutes with this healthy and filling recipe.

Bowl of bell pepper curry with rice

When you are looking for vegan or vegetarian dishes that are hearty and warming, Indian is a good cuisine to turn to. A good vegetable curry can be both healthy with lots of vegetables and warming from all the rich spices. This tomato-based pepper curry perfectly fits that. It is full of bell peppers and hearty sweet potatoes, all blended with a tangy and aromatic tomato curry sauce. 

This is a dish that is so satisfying you won’t even notice how healthy it is. Both tomatoes and bell peppers are full of vitamin A and C, along with smaller amounts of other nutrients. Sweet potatoes (which will get even sweeter when roasted) have vitamin B6, potassium, and lots of fiber. All of these ingredients come together to create a delicious dish that is sure to please everyone during the colder months.

Roasting bell peppers and sweet potatoes

And even better, it’s quick! Time everything properly (the vegetables need to roast while the curry simmers) and you can have a healthy meal on the table in just over 30 minutes. Add some rice – brown is best to get those good whole grains in your diet – and you are all set. It’s a meal that needs nothing more. Though personally I wouldn’t object to serving some homemade naan alongside if I had the time. 

What kind of bell peppers should you use?

You can use any type of bell peppers in this curry. I used all red bell peppers, but you can certainly substitute orange or yellow peppers. Really any type of sweet pepper works. Green bell peppers will probably be a bit too sharp, but one in the mix might add some nice variation.

Pan of sweet potato and bell pepper curry

What is garam masala?

Garam masala is a spice blend used in a lot of Indian dishes. Usually it is made up of a mixture of coriander, cumin, clove, cardamom, cinnamon, nutmeg, and sometimes chili or bay. This blend adds a lot of aromatic and savory flavors to the curry and gives it the distinctive flavor. 

What kind of chili pepper should you use?

If you are lucky enough to be in an area where the stores sell multiple kinds of spicy chilis, you might be wondering which variety you should buy. The most common pepper to be listed as a “chili pepper” is the bird’s eye, or spicy Thai chili. These are small, typically red, and very hot – a little goes a long way. When in doubt, this is the best variety to choose.

Other common spicy peppers include jalapeños, serranos, or even cayenne if you grow your own. If you can’t find bird’s eye chilies and have to go with one of the others, you are probably going to have the best luck with a serrano pepper. The flavor and heat will be most similar.

Bowl of rice and sweet potato curry

But don’t be put off by the inclusion of a spicy chili pepper. It’s really not that much. I don’t like a lot of spicy heat in my food and this bell pepper curry is definitely within my limits. If you are still afraid of that much heat, try using just half a pepper, or remove some of the seeds before adding it to your curry. And of course, you can always manage the heat in an Indian dish by serving it with lots of basmati rice and some raita or plain yogurt.

Bowl of bell pepper curry with rice

Bell Pepper Curry with Sweet Potatoes

This pepper and sweet potato curry is a delicious and warming vegan meal! It’s quick, easy and healthy – not to mention tasty!

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 6 people

Calories: 236kcal


  • 4 bell peppers
  • 2 large sweet potatoes , (or 4 medium), peeled
  • 6 tbsp olive oil , divided
  • 4 tsp garam masala , (or curry powder), divided
  • 2 tsp ground cumin , divided
  • 6 cloves garlic , minced
  • 1 chili pepper , minced
  • 2 14.5 oz. (400ml) cans diced tomatoes
  • 1/2 cup water
  • 1/4 cup chopped fresh cilantro , plus more for garnish
  • 1/2 tsp salt , or more to taste
  • freshly squeezed lime juice , for drizzling


  • Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  • Chop the peppers and sweet potatoes into evenly sized chunks. Arrange on a baking sheet in a single layer. Drizzle with 4 tablespoons olive oil and season with 2 teaspoons garam masala and 1 teaspoon cumin. Toss and roast in the oven for 20 minutes.
  • Meanwhile, heat the remaining 2 tablespoons olive oil in a skillet. Add the garlic and chili pepper and cook over low heat until fragrant, for about 30 seconds. Add the remaining 2 teaspoons garam masala and 1 teaspoon cumin. Cook for a minute, stirring.
  • Add the canned tomatoes, water, and chopped cilantro. Season with salt and cook, over medium heat, for 20 minutes more.
  • Finally, add the roasted peppers and sweet potatoes and cook for 5-10 minutes more. If the curry isn’t thick enough to your liking, cook more. If it gets too thick, add more water.
  • Drizzle with lime juice before serving. Garnish with chopped cilantro. Serve with rice.


Serving: 1g | Calories: 236kcal | Carbohydrates: 24g | Protein: 3.2g | Fat: 14.7g | Sodium: 527.1mg | Sugar: 10.4g

Course: Main Course

Cuisine: Indian

Keyword: sweet potato curry, vegan curry

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