Roasted Red Pepper and Sweet Potato Stacks

There are few flavours more appealing to me than the sweet pungency of roasted red peppers.

And when did I last eat one? I have no clue. Somehow, they just fell out of my vegetable rotation in recent months, you know what I mean?

Bell peppers have been abundant at the farmers market lately, which compelled me to buy them. In my sight, in my mind, in my belly.

Given their vibrant colours, you probably won’t be surprised to learn they are full of antioxidants – particularly vitamin C and vitamin A.

But that’s not why you’ll want to eat these lovely little vegetable stacks. They’re just plain delicious. I ate only one as my entrée, with a load of green veggies on the side, and it was completely satisfying. Those with bigger appetites may want to have a few more, though.

They would also make perfect appies if you made them in a single layer instead of a stack. I leave the decision up to you!

What fruit or vegetable have you recently rediscovered?

(Looking for ways to eat healthy without spending a ton of cash? Check out my latest e-book about healthy eating on a budget.)

Roasted Red Pepper and Sweet Potato Stacks
Prep time
Cook time
Total time
gluten-free, dairy-free, vegan, vegetarian, soy-free, five ingredients or less
Recipe type: Appetizer
Serves: 2 to 4
  • 1 large sweet potato
  • 2 sweet red bell peppers
  • ½ cup basic hummus, or more as needed
  • 3 tbsp olive oil, or more as needed
  1. Preheat the oven to 375 degrees F. Line a baking sheet with a silpat or parchment paper.
  2. Slice the sweet potato into ½-inch pieces, brush both sides with olive oil and place on the baking sheet.
  3. Slice the top off of the peppers, remove the seeds and cut into quarters. Brush the skin with olive oil and place the peppers, skins facing up, on the baking sheet.
  4. Bake for about 35-40 minutes, flipping the sweet potatoes halfway (you don't need to flip the peppers). The sweet potatoes should be easily pierced with a fork and slightly golden; the peppers lightly charred.
  5. Allow the vegetables to cool slightly, then remove the skins from the peppers.
  6. Place a sweet potato round on a plate or platter. Spoon a heaping tablespoon of hummus on the potato, then lay a piece of bell pepper on top. Repeat with another layer of sweet potato, hummus and pepper.
  7. Repeat the process until all of the vegetables are used up (you may have some extra sweet potatoes – just dab them with hummus, or save them for later).


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3 Responses to Roasted Red Pepper and Sweet Potato Stacks

  1. emmycooks October 11, 2012 at 1:20 pm #

    What good flavors! I love the idea for handheld bites.

  2. vinicooksveg October 11, 2012 at 8:57 pm #

    Looks so good!

  3. healthygirlandthecity October 12, 2012 at 6:51 am #

    oooh, yum!!!