Ingredients
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4 cups sweet potatoes, peeled,and diced
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1 1/2 tablespoons safflower oil
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2 cups zucchini, diced
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1 cup cut corn (fresh or frozen)
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1 cup red pepper, destemmed,deseeded,and diced
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1 cup green pepper, destemmed,deseeded,and diced
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1/4 cup jalapeno pepper, destemmed,deseeded,and diced
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1 tablespoon garlic, minced
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1/4 cup freshly chopped cilantro
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1/4 cup freshly chopped parsley
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1 1/2 teaspoons chili powder
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1 teaspoon ground cumin
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1 teaspoon salt
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1/4 teaspoon freshly ground black pepper
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1 1/2 cups onions or 1 1/2 cups red onions, diced
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3/4 cup green onion, thinly sliced
Instructions
- In a large non-stick skillet, saute the sweet potato in the safflower oil for 5 minutes.
- Add the onion and saute an additional 5 minutes, stirring often.
- Add the zucchini, corn, all of the peppers, and continue to saute the mixture for 5 additional minutes, stirring often.
- Add the green onions and garlic, and saute an additional 3 to 5 minutes or until the vegetables are tender.
- Add the remaining ingredients and cook an additional 2 minutes to allow the flavors to blend.