Pumpkin And Sweet Potato Tray-Bake [Bulkbites.com]

• Servings: 1
• Time: 60 minutes

This is a very simple recipe which I really enjoy for dinner. The two main ingredients of the recipe - pumpkin and sweet potato, have amazing health benefits. Sweet potato is a wonderful root-vegetable rich in vitamin B, complex carbohydrates, iron, and fiber. Additionally, pumpkin is a great source of carotenes, vitamin A, vitamin C, and protein. It also contains a wide variety of minerals like magnesium, manganese, zinc, iron and copper.

Nutrition

• calories: 440
• protein: 6
• carbs: 97
• fat: 6
• saturated fat: 0.83
• polyunsaturated fat: 0.67
• monounsaturated fat: 3.38
• cholesterol: 0
• sodium: 168
• potassium: 916
• dietary fiber: 4.27
• sugars: 21.51
• vitamin a: 560
• vitamin c: 44
• calcium: 94
• iron: 2
• magnesium: 0
• complex carbs: 71.22
• other fats: 1.12

Ingredients

• 1 cup Pumpkin, raw
• 1 small, large, medium Sweet potato, raw
• 1 tsp Thyme, fresh
• 1 cup cherry tomatoes Tomatoes, red, ripe, raw, year round average
• 1 tbsp chopped Garlic
• 1 fl oz Lemon juice, raw
• 1 tbsp Syrups, maple
• 1 unit Onion, red, raw
• 1 tsp Oil, olive, salad or cooking
• 1 dash Salt, table
• 1 tbsp, ground Spices, pepper, black

Instructions

• Preheat the oven to 400 degree F or 200 degree C.
• Cut the pumpkin into wedges and remove the seeds. Also cut the sweet potato and onions into wedges.
• Place all the vegetables in a bowl. Add oil, thyme, garlic, lemon juice, maple syrup, salt and pepper. Toss the vegetables.
• Spread the vegetables in a baking tray, lined with baking paper. Bake for 40 minutes.
• Remove the baking tray from the oven and toss the vegetables.
• Add the tomatoes and bake again for 10 minutes until tomatoes are soft.
• Remove from the oven and serve directly from the tray.