Roasted Sweet Potato Veggie Skillet

Name: Roasted Sweet Potato Veggie Skillet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium sweet potatoes, diced; 1 bell pepper, chopped; 1 zucchini, sliced; 1 red onion, sliced; 3 tablespoons olive oil; 1 teaspoon paprika; 1 teaspoon ground cumin; Salt and pepper, to taste; Fresh parsley, for garnish

Highlighted under: Healthy & Light

I absolutely adore cooking with sweet potatoes, and this Roasted Sweet Potato Veggie Skillet is one of my favorites! The sweetness of roasted potatoes paired with vibrant seasonal vegetables creates a delightful medley of flavors. Whether you’re looking for a quick weeknight dinner or a comforting side dish, this meal is hearty yet light. I love how easy it is to customize with whatever veggies I have on hand. It’s both satisfying and colorful, making it perfect for family gatherings or cozy nights in.

Created by

Ivy Richardson

Last updated on 2026-01-15T15:58:21.925Z

When I first tried making a Roasted Sweet Potato Veggie Skillet, I was amazed at how flavorsome such simple ingredients could be. I experimented with different spice blends, and the combination of paprika and cumin really brought the dish to life. The natural sweetness of the sweet potatoes harmonizes perfectly with the spices, creating a dish that’s both savory and satisfying.

One tip I found invaluable is to ensure your sweet potatoes are cut into even-sized cubes. This helps them roast evenly and develop that perfect caramelization that makes them so irresistible. Plus, it’s a great way to use up any leftover veggies, making it a wonderfully versatile recipe!

        Why You'll Love This Recipe
        Vibrant and colorful presentation that brightens your table
Healthy and packed with nutrients from fresh vegetables
Perfectly balanced flavors with a hint of sweetness

      

Ingredient Insights

Sweet potatoes are a star ingredient in this dish, imparting both natural sweetness and a creamy texture when roasted. They are rich in vitamins A and C, fiber, and antioxidants. Choose sweet potatoes that are firm with smooth skin, avoiding any with wrinkles or blemishes, which can indicate age. The starches in sweet potatoes caramelize beautifully when roasted, creating that irresistible, slightly crispy exterior while remaining tender inside.

The choice of vegetables is flexible. Bell peppers, zucchini, and red onions not only add layers of flavor but also provide diverse textures. For a variation, consider incorporating seasonal options like broccoli or Brussels sprouts. If you prefer more heat, you can toss in some sliced jalapeños. Each vegetable contributes different nutrients, so feel free to mix and match based on your preference or what you have in your fridge.

Roasting Technique

The process of roasting is key to achieving that rich flavor profile in this skillet dish. Ensure that your vegetables are cut into uniform sizes—about 1-inch pieces—so they cook evenly. Spread them out on the baking sheet in a single layer, avoiding overcrowding, which can lead to steaming instead of roasting. Keep an eye on them during the last few minutes; when they begin to show golden edges and develop a caramelized sheen, they're ready to come out.

For an optimal roasting experience, I like to use a rimmed baking sheet lined with parchment paper. This not only prevents sticking but also facilitates easy cleanup. If you're feeling adventurous, you can try flipping the vegetables halfway through the roasting time to encourage even browning. If you find that your veggies aren't browning well, increase the oven temperature by 25°F (about 15°C) to enhance caramelization.

Ingredients

Gather these fresh ingredients to create the perfect skillet:

Ingredients

2 medium sweet potatoes, diced
1 bell pepper, chopped
1 zucchini, sliced
1 red onion, sliced
3 tablespoons olive oil
1 teaspoon paprika
1 teaspoon ground cumin
Salt and pepper, to taste
Fresh parsley, for garnish

Enjoy the burst of flavors from these colorful vegetables!

Instructions

Follow these simple steps for a delicious meal:

Preheat the Oven

Preheat your oven to 400°F (200°C).

Prepare the Vegetables

In a large mixing bowl, combine diced sweet potatoes, bell pepper, zucchini, and red onion.

Seasoning the Veggies

Drizzle olive oil over the vegetables and sprinkle paprika, cumin, salt, and pepper. Toss until well coated.

Roasting

Spread the vegetables on a baking sheet in a single layer and roast for 30 minutes or until tender and caramelized.

Serve

Once roasted, remove from the oven, garnish with fresh parsley, and serve hot!

Enjoy your delicious creation!

Pro Tips

For added flavor, try adding a splash of balsamic vinegar before roasting.

Make-Ahead and Storage

This Roasted Sweet Potato Veggie Skillet can easily be prepped ahead of time. Dice the vegetables and toss them in olive oil and seasonings the day before. Store them in an airtight container in the refrigerator. When you're ready to roast, simply spread them on the baking sheet and cook as directed, adjusting roasting time if needed due to the initial chill from the fridge.

Leftovers can be refrigerated for up to four days, making them a great option for meal prep. Reheat in the oven at 350°F (175°C) for about 10-15 minutes, or until warmed through, to restore some of that crispy texture. Alternatively, you can enjoy the leftovers cold in salads or wraps, adding protein like chickpeas or grilled chicken for a complete meal.

Serving Suggestions

Serving this skillet dish is a pleasure, not just for the taste but the presentation as well. The vibrant colors of the roasted vegetables make it ideal for family gatherings. I enjoy plating it in a shallow bowl and drizzling a balsamic reduction or tahini dressing over the top for an extra flavor boost. It pairs beautifully with grilled meats if you want a heartier meal, or can stand alone as a satisfying vegetarian option.

For added protein, consider serving it alongside a poached egg or mixing in some black beans. If you're feeling adventurous, a sprinkle of feta or goat cheese right before serving can enhance the flavor and add a delightful creaminess that complements the sweet potatoes perfectly. Don't forget the fresh parsley garnish—it's not just for looks; it adds a fresh herbaceous note that brightens each bite.

Questions About Recipes

→ Can I use other vegetables?

Absolutely! Feel free to mix in any seasonal veggies you prefer or have on hand.

→ Is this dish vegan?

Yes, this Roasted Sweet Potato Veggie Skillet is completely vegan and gluten-free.

→ Can I meal prep this recipe?

Yes! This dish keeps well in the fridge for up to 4 days, making it great for meal prepping.

→ What can I serve with it?

It pairs wonderfully with quinoa, rice, or as a filling in wraps!