Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

2. 2

   Peel and slice the 2 ripe plantains into 1-inch thick rounds, peel, core, and cut the 1 pound fresh yucca into 1-inch cubes, deseed and cut the 1 red bell pepper into 1-inch pieces, and cut the 1 red onion into thick wedges.

3. 3

   In a large bowl, whisk together 3 tablespoons harissa paste, 2 tablespoons of the olive oil, 2 minced garlic cloves, 1 teaspoon ground cumin, and 1/2 teaspoon smoked paprika to create the spicy marinade.

4. 4

   Add the prepared plantains, yucca, red bell pepper, and red onion to the bowl with the marinade and toss thoroughly until all vegetables are evenly coated.

5. 5

   Spread the marinated vegetables in a single layer on the prepared baking sheet and roast in the preheated oven for 25 to 35 minutes, flipping them halfway through, until they are tender and caramelized.

6. 6

   While the vegetables roast, prepare the cilantro-lime dressing by whisking together the remaining 2 tablespoons of olive oil, 2 tablespoons fresh lime juice, 1/4 cup chopped fresh cilantro, 1 teaspoon salt, and 1/2 teaspoon black pepper in a small bowl.

7. 7

   Serve the warm roasted plantains and yucca immediately, drizzling generously with the fresh cilantro-lime dressing before eating.