Sometimes a dish hits every note you didn’t even realize you were craving — salty, sweet, tangy, bright, and just a touch spicy. This roasted purple sweet potato with charred peppers recipe is one of those dishes. It looks beautiful on the table, tastes even better than it looks, and checks every nutritional box: naturally gluten-free, deeply nourishing, and easily made vegan with one small swap.
What I love most is how simple each component is on its own — roasted vegetables, a creamy lemony white bean purée, a quick preserved-lemon dressing, and a handful of paprika-toasted pistachios — yet when you layer them together, they become something really special. A dish with color, texture, a little heat, and the kind of flavor that makes you pause mid-bite.
The Lore of Purple Sweet Potatoes
Blue Zones researcher Dan Buettner often talks about the Blue Zone in Okinawa, Japan, where one of the quiet secrets to longevity is surprisingly simple: the humble purple sweet potato. For generations, Okinawans have relied on this deeply pigmented tuber as a primary staple — a source of slow-digesting carbohydrates, antioxidants, fiber, and essential nutrients that support long-lasting energy and metabolic health. Rich in anthocyanins, the same antioxidants found in blueberries, purple sweet potatoes have been linked to reduced inflammation, improved cardiovascular function, and enhanced cellular repair. It’s one of those ingredients that proves healthy food doesn’t need to be complicated to be powerful; sometimes it’s the everyday staples that shape an entire culture of vitality.
A True Blue Zones–Inspired Dish
What I love most is that this recipe naturally weaves together so many of the core Blue Zones dietary principles — without even trying. It’s built on beans (one of the most longevity-supporting foods in the world), includes heart-healthy nuts, celebrates colorful plant-based ingredients, and relies on simple preparations that let whole foods shine. It’s the kind of meal that feels deeply satisfying, yet gentle on the body — exactly the way Blue Zones cooking is meant to be. Nourishing, uncomplicated, and full of life-giving ingredients.
Why This Purple Sweet Potatoes with Charred Peppers Recipe Works
- Balanced flavor: sweet, salty, tangy, smoky, and bright all at once.
- Simple techniques, big payoff: roasting and blending — nothing fussy.
- Naturally healthy and filling: rich in antioxidants, fiber, and plant-based protein.
- Flexible for dietary needs: gluten-free, dairy-free, and vegan-friendly.
- Show-stopping color: purple, gold, and green make this a stunning dish on a plate.
Why It’s so Good For You
This is one of those dishes that feels indulgent but is deeply nourishing, thanks to ingredients that work with your body.
- Purple sweet potatoes are high in anthocyanins — powerful antioxidants linked to improved brain, heart, and cellular health.
- Charred peppers add vitamin C, natural sweetness, and anti-inflammatory benefits.
- White beans bring plant-based protein, fiber, iron, and steady-energy carbohydrates.
- Olive oil provides heart-healthy monounsaturated fats and antioxidants.
- Pistachios offer minerals, plant protein, and healthy fats that support hormone and brain health.
- Preserved lemon gives a boost of vitamin C, digestive support, and bright acidity that makes the whole dish come alive.
Together, these components create a vibrant, nutrient-dense meal that supports immunity, gut health, glowing skin, and sustained energy — all while tasting like something you’d order at a sunny Mediterranean café.
How to Serve Purple Sweet Potatoes with Charred Peppers and Lemon-White Bean Puree
Serve it as a colorful vegetarian main, part of a Mediterranean-inspired table, or a beautifully layered side dish. It plates effortlessly — just swoosh the purée, layer the vegetables, drizzle the lemon dressing, and finish with the smoky pistachios. Simple, beautiful, and bold.
Purple Sweet Potatoes with Charred Peppers and Lemon-White Bean Purée
Ingredients
Preserved Lemon–Honey Dressing
- 2 teaspoons preserved lemon peel or 2 teaspoons finely grated lemon zest
- 2 tablespoons honey
- 2 tablespoons lemon juice
- 1/4 cup olive oil
- ¼ –½ teaspoon chili flakes
- 1 garlic clove minced
- Pinch salt
White Bean–Preserved Lemon Purée
- 1 15 oz can cannellini beans, rinsed and drained
- 1 tablespoon olive oil plus more if needed
- 1 teaspoon preserved lemon peel finely minced, or 1 teaspoon grated lemon zest
- 1 –2 garlic cloves
- 1/8 teaspoon cumin
- 1 –2 tablespoons lemon juice
- 1-2 tablespoons water if needed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Roasted Purple Sweet Potatoes & Onions
- 2 purple sweet potatoes cut into irregular, thick wedges
- 1 red onion cut into wedges
- 1 ½ tablespoons olive oil
- 1/4 teaspoon salt
Charred Peppers
- 2 –3 yellow or orange bell peppers
- 1 tablespoon olive oil
- 1/4 teaspoon salt
Paprika Pistachios
- 1/3 cup chopped pistachios
- 1 teaspoon olive oil
- Pinch smoked paprika
- Pinch salt
Optional Garnishes
- Chopped parsley
- Slivers of preserved lemon or extra lemon zest
Instructions
Make the Preserved Lemon–Honey Dressing
- In a small bowl, whisk together honey, lemon juice, olive oil, chili flakes, minced garlic, salt, and preserved lemon or lemon zest.
- Adjust acidity, sweetness, and heat to taste. Set aside to allow the flavors to meld.
Make the White Bean–Preserved Lemon Purée
- Add beans, olive oil, preserved lemon or zest, garlic, cumin, lemon juice, salt, and pepper to a blender or food processor. Blend until smooth and creamy.
- Add 1-2 tablespoons of water and a splash more olive oil if needed to make a smooth, thick puree.
- Taste and adjust seasoning.
- Let sit at room temperature while preparing the vegetables.
Roast the Sweet Potatoes, Onions & Peppers
- Preheat oven to 425°F / 220°C.
- Toss the sweet potatoes, onions, and sliced peppers separately with their olive oil and salt. Arrange each vegetable in its own section on a large sheet pan.
- Roast 20–30 minutes, flipping once, until caramelized and tender. Peppers may finish slightly earlier; remove if needed.
Grilling option for peppers (instead of roasting):
- Char whole peppers over a gas flame or grill, cover to steam, peel, deseed, and slice. Or grill thick slices until charred (take care not to let slices fall through the grates).
Make the Paprika Pistachios (While Vegetables Roast)
- Warm olive oil in a small skillet.
- Add pistachios, smoked paprika, and salt.
- Toast 1–2 minutes, just until fragrant.
- Let cool.
Assembly
- Spread a generous swoosh of the white bean–preserved lemon purée on a serving plate or platter.
- Arrange roasted sweet potatoes in the center.
- Add the roasted (or grilled) peppers and roasted onions.
- Drizzle with the preserved lemon–honey dressing.
- Scatter paprika pistachios over the top.
- Finish with parsley or mint and slivers of preserved lemon or lemon zest.
Notes
• Add pickled red onion or shallot for acidity and color.
• A dusting of chipotle powder or torn dried chipotle adds a Latin twist.
• Grilled peppers add deeper smokiness.
Nutrition
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