Whole30 Fiesta Potatoes
Transform your weeknight meals with the vibrant and healthy flavors of Whole30 Fiesta Potatoes! This eye-catching dish features tender roasted russet potatoes paired with colorful bell peppers, red onion, and aromatic garlic, all seasoned with a zesty blend of cumin, chili powder, and paprika. The magic happens in the oven as these wholesome ingredients caramelize, creating a smoky, flavorful bite. A sprinkling of fresh cilantro and a finishing squeeze of lime juice takes the fiesta to the next level, making it both refreshingly tangy and utterly satisfying. With simple prep, minimal clean-up, and a gluten-free, Whole30-friendly profile, these potatoes are perfect as a side dish or a standalone delight. Whether you're sticking to Whole30 or just love bold, nutritious meals, this recipe is tailored for health-conscious foodies seeking vibrant flavor in every bite.
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 1 large Red bell pepper
- 1 large Green bell pepper
- 1 medium Red onion
- 3 whole Garlic cloves
- 3 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Fresh cilantro
- 1 medium Lime
Instructions
Preheat your oven to 425°F (220°C).
Wash and peel the Russet potatoes. Cut them into 1-inch cubes.
Deseed and dice the red and green bell peppers into small pieces.
Peel and finely chop the red onion. Mince the garlic cloves.
In a large mixing bowl, combine the potato cubes, diced bell peppers, red onion, and minced garlic.
Drizzle the olive oil over the vegetable mixture. Toss to ensure even coating.
Sprinkle the ground cumin, chili powder, paprika, salt, and black pepper over the vegetables. Mix thoroughly to distribute the spices.
Spread the seasoned vegetables evenly on a large, rimmed baking sheet in a single layer.
Place the baking sheet in the preheated oven and roast for 25-30 minutes, stirring once halfway through, until potatoes are tender and lightly browned.
Once cooked, remove from the oven and let cool for a few minutes.
Chop the fresh cilantro leaves and sprinkle them over the potatoes.
Cut the lime in half and squeeze the juice over the roasted vegetables.
Toss gently to combine flavors, adjust seasoning with additional salt or lime juice if necessary, and serve immediately.
Nutrition Facts
Calories |
1249 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.0 g | 56% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2531 mg | 110% | |
| Total Carbohydrate | 196.5 g | 71% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 24.5 g | ||
| Protein | 26.7 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 239 mg | 18% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 4961 mg | 106% | |
*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.
