In a large non-stick skillet, saute the sweet potato in the safflower oil for 5 minutes.
Add the onion and saute an additional 5 minutes, stirring often.
Add the zucchini, corn, all of the peppers, and continue to saute the mixture for 5 additional minutes, stirring often.
Add the green onions and garlic, and saute an additional 3 to 5 minutes or until the vegetables are tender.
Add the remaining ingredients and cook an additional 2 minutes to allow the flavors to blend.
Ingredients:
4 cups sweet potatoes, peeled,and diced
1 1/2 tablespoons safflower oil
1 1/2 cups onions or 1 1/2 cups red onions, diced
2 cups zucchini, diced
1 cup cut corn ( fresh or frozen)
1 cup red peppers, destemmed,deseeded,and diced
1 cup green peppers, destemmed,deseeded,and diced
1/4 cup jalapeno peppers, destemmed,deseeded,and diced
3/4 cup green onions, thinly sliced
1 tablespoon garlic, minced
1/4 cup freshly chopped cilantro
1/4 cup freshly chopped parsley
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
Steps/Methods:
In a large non-stick skillet, saute the sweet potato in the safflower oil for 5 minutes.
Add the onion and saute an additional 5 minutes, stirring often.
Add the zucchini, corn, all of the peppers, and continue to saute the mixture for 5 additional minutes, stirring often.
Add the green onions and garlic, and saute an additional 3 to 5 minutes or until the vegetables are tender.
Add the remaining ingredients and cook an additional 2 minutes to allow the flavors to blend.
