When I say boyfriend, I mean everyone—veggie enthusiast, veggie avoider, gluten-free eater, omnivore, seasoned chef, first-time cook. This dish has been loved by every dinner party, family member, and roommate I’ve shared it with. It’s a real crowd-pleaser.
The sweetness of the cinnamon-spiced roasted sweet potatoes combined with the kick of the red chilis makes for an easy, (in the kitchen and wallet) filling autumn or winter meal. Plus, each bowl includes 4 out of 5 recommended servings of veggies!
DO BE AWARE: this recipe will produce a lot of chili bean. Great for weekly meal prep or family dinner—not so great for someone who hates leftovers.