Purple Sweet Potatoes with Charred Peppers and Lemon-White Bean Purée
Servings: 4 servings
Calories: 457kcal
A vibrant, nutrient-packed dish featuring roasted purple sweet potatoes, charred golden peppers, a creamy preserved-lemon white bean purée, and smoky paprika pistachios. Naturally gluten-free, deeply flavorful, and easily made vegan.
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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
• Lemon zest is an excellent alternative to preserved lemon.
• 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.
• 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
Calories: 457kcal | Carbohydrates: 42g | Protein: 5g | Fat: 32g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Sodium: 648mg | Potassium: 685mg | Fiber: 6g | Sugar: 16g | Vitamin A: 16199IU | Vitamin C: 123mg | Calcium: 66mg | Iron: 2mg