Sweet potatoes and beets taste best when they're roasted in the oven. I always keep it nice and simple, seasoning them with salt, pepper, a drizzle of olive oil, then off into an oven until they're cooked through and a little caramelized. The sugars in sweet potatoes and beets come bursting through when they're roasted, that's why I love them cooked this way. And then you go and eat them with a ripe avocado and you can just call it a day. Avocado is obviously amazing with everything, but it's especially good paired with sweet potatoes and beets. Sweet, creamy and salty all in one bite!
My new favourite ingredient is sumac. If you haven't tried it yet, go and buy some - you'll be so happy you did. Sumac is a slightly sour spice that adds a whole new level of flavour to your dishes. I sprinkle it on pretty much any savoury dish and it adds the perfect kick. Sprinkle some on top of a cooked egg, on potatoes, on fish, on meat, on salads...the options go on and on. If you don't have any sumac, a little lemon zest will do the trick (not the same, but it will add a bit of a sour kick).
2 medium sized sweet potatoes, skin on, sliced into 1/4" rounds
2 medium sized beets, skin on, sliced into 1/4" rounds
1 avocado, cut in half and sliced into semicircle rounds
1) Preheat your oven to 350 degrees F.
2) Lay the sweet potato and beet slices on a parchment or foil lined baking tray. Season with salt and pepper, drizzle with olive oil and bake for about 20 minutes, turning slices halfway. Bake until they are cooked through and lightly browned.
3) Allow to cool for a few minutes.
4) Plate rounds of sweet potatoes, beets and avocado, drizzle with olive oil and sprinkle with sumac.