Cook time: 30 minutes
Servings: 5 servings
Ingredients
Directions
For the Roasted Sweet Potatoes:
Step 1
Spread the sweet potatoes on your baking dish or cookie sheet.
step 2
Add two tsp of olive oil and the following spices (adjust to your liking): 1 tsp of chili powder, 1 tsp of smoked paprika, 1/2 tsp of red peppers spice, 1 tsp of garlic salt, 1 tsp of cumin and black pepper.
step 3
Mix it all together, cover it with aluminum foil and bake for 20 minutes. Remove the foil, turn the potatoes and bake for an extra 10.
For the Roasted Carrots:
1) Spread the carrots on your baking dish or cookie sheet.
2)Add two tsp of olive oil and the following spices (adjust to your liking): 1 tsp of chili powder, 1 tsp of smoked paprika, 1/2 tsp of red peppers spice, 1 tsp of garlic salt, 1 tsp of cumin and black pepper.
3) Mix it all together, cover it with aluminum foil and bake for 20 minutes. Remove the foil, turn the potatoes and bake for an extra 10.
For the Roasted Pepper and Onion MIX:
1) Spread the onion and peppers on your baking dish or cookie sheet.
2)Add 1 tsp of olive oil and the following spices (adjust to your liking): 1 tsp of chili powder, 1 tsp of garlic salt, and black pepper.
3) Bake in oven for 15 minutes uncovered.
Build your bowl
Serve your roasted veggies on a rice, drizzle the Bibibop Yum Yum sauce (omit if you are vegan) and the BBQ sauce. Add some parsley and lime for extra flavor. Enjoy!
