2 Tbsp olive or coconut oil
1 red bell pepper, diced
2 medium sweet potatoes, peeled and diced
½ teaspoon garlic powder
½ 1 teaspoon smoked paprika
½ 1 teaspoon chili powder
½ teaspoon ground coriander
½ teaspoon cumin
1 cup corn
sea salt, to taste
Parsley or cilantro garnish
Heat a large cast iron skillet over medium heat.
Add oil to skillet and let melt to coat the bottom of the pan.
Add the red bell pepper and cook 5 minutes to soften.
Add the sweet potato and cook 5-8 minutes, until they are just fork tender.
Add the garlic powder, paprika, chili powder, cumin, coriander and a good pinch of sea salt.
Lower the heat and continue to cook for 3 minutes or so, stirring occasionally until sweet potatoes are tender, brown and crispy on the edges.
Add the corn and cook another minute or two until heated through. Season with sea salt and pepper to taste, top with cilantro or parsley and enjoy!