Makes 2 generous servings
1 sweet potato
¼ teaspoon chili powder
¼ teaspoon smoked paprika
pinch cayenne pepper
pinch sea salt
1 tablespoon virgin coconut oil, melted
½ cup plain nonfat Greek yogurt
juice and zest of 1 lime
Preheat oven to 225 degrees. Line two sheet pans with parchment paper.
Slice the zucchini and sweet potato on a
Mix the spices and melted coconut oil in a large bowl. Add the vegetable slices and toss to coat. Place the vegetable slices on the sheet pans in rows, next to each other but not overlapping. Bake for one hour.
After an hour, if the zucchini looks lightly golden, remove from oven. If sweet potatoes still feel soft to the touch, leave them in and check on them every 15 minutes for another 30 to 60 minutes, until lightly golden. Let cool.
Meanwhile, combine the Greek yogurt, lime juice and zest in a bowl. Place in the refrigerator until vegetables are cool.
Serve vegetables with dip. Leftovers will keep for a few days in a sealed container.