Paleo Fiesta Potatoes
Get ready to spice up your table with these irresistible Paleo Fiesta Potatoes! This vibrant and nutrient-rich dish transforms humble sweet potatoes into a flavor-packed masterpiece, all while keeping it clean and paleo-friendly. Roasted sweet potato cubes are perfectly seasoned with a bold blend of chili powder, smoked paprika, cumin, and garlic, creating a smoky and slightly spicy base. Topped with fresh bursts of red onion, zesty jalapeño, aromatic cilantro, and a squeeze of lime juice, this colorful creation is finished with creamy avocado slices for a satisfying balance. Ready in under 40 minutes, Paleo Fiesta Potatoes shine as a crowd-pleasing side dish or a healthy snack, offering a delicious celebration of Southwest-inspired flavors.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 medium sweet potatoes
- 3 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.5 small red onion
- 1 whole jalapeño pepper
- 0.25 cup fresh cilantro
- 1 whole lime
- 1 large avocado
Instructions
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Peel and dice the sweet potatoes into small, bite-sized cubes. Transfer them to a large mixing bowl.
Add olive oil, chili powder, ground cumin, garlic powder, smoked paprika, sea salt, and black pepper to the bowl with sweet potatoes. Toss until all the potato pieces are well-coated with the spice mixture.
Spread the seasoned sweet potato cubes evenly on the prepared baking sheet. Ensure they are in a single layer for even cooking.
Bake in the preheated oven for 20 to 25 minutes or until the potatoes are tender and slightly crispy, stirring halfway through the cooking time.
While the potatoes are baking, finely chop the red onion and jalapeño pepper. Use caution with the jalapeño and remove the seeds if you prefer less heat.
Chop the fresh cilantro and set aside.
After baking, remove the potatoes from the oven and let them cool slightly before transferring them to a serving bowl.
Add the chopped red onion, jalapeño, and cilantro to the potatoes. Toss gently to combine.
Halve the lime and squeeze fresh lime juice over the potato mixture. Toss again to distribute the lime flavor.
Slice the avocado and arrange the slices on top of the fiesta potatoes just before serving.
Serve warm as a side dish or as a vibrant and healthy snack.
Nutrition Facts
Calories |
1128 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.6 g | 93% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 7.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2658 mg | 116% | |
| Total Carbohydrate | 118.8 g | 43% | |
| Dietary Fiber | 32.0 g | 114% | |
| Total Sugars | 23.4 g | ||
| Protein | 12.5 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 219 mg | 17% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1312 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
