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Sweet Potato Home Fries with Zucchini

Crispy sweet potato home fries tossed with tender zucchini, caramelized red onions, and bell peppers—perfectly seasoned with paprika, cumin, and herbs. A comforting vegan breakfast or savory side dish that’s full of flavor and meal-prep friendly.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 215
Ingredients Method Notes

Ingredients
  

  • 2 medium sweet potatoes peeled and cubed
  • 1 medium zucchini sliced into half moons
  • 1 red bell pepper diced
  • 1 red onion chopped
  • 2 tbsp olive oil divided
  • 1/2 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1/4 tsp ground cumin
  • 1/4 tsp garlic powder
  • 1/8 tsp cayenne pepper optional
  • Salt and pepper to taste
  • 1 tbsp chopped parsley or cilantro for garnish

Method
 

  1. Heat 1 tbsp oil in a large skillet over medium heat. Add cubed sweet potatoes and cook for 10–12 minutes, turning occasionally until they begin to brown and soften.
  2. Add remaining oil, chopped red onion, and diced bell pepper. Sauté for 4–5 minutes until onion is translucent.
  3. Stir in the zucchini slices and continue to cook for 5–6 more minutes, allowing everything to brown slightly without overcooking.
  4. Add smoked paprika, cumin, oregano, garlic powder, cayenne, salt, and pepper. Stir well to coat all vegetables and cook for another 2–3 minutes.
  5. Taste and adjust seasoning as needed. Cover briefly if potatoes need further softening, then uncover to crisp them again.
  6. Remove from heat and garnish with fresh herbs. Serve immediately as a side or main dish.

Notes

Roast sweet potatoes separately for extra crispiness.
Add spinach or mushrooms in final minutes for extra veggies.
Serve with hot sauce or avocado for a breakfast twist.
Store leftovers for 3–4 days in fridge; reheat in skillet for crispiness.