- 2 teaspoons canola oil
- 1 whole sweet potato, peeled and diced
- 1 large carrot, diced
- 1 cup broccoli florets
- 1 whole chile pepper, seeded and diced
- 2 whole tomatoes, chopped
- 1 cup corn
- 1 tablespoon cumin
- Heat the oil in a non-stick pan and fry the sweet potato, carrot, broccoli, and pepper for 5 to 7 minutes, or until tender. Stir in the tomatoes, corn, and cumin. Return to the heat and cook until the corn and tomatoes are hot. Add salt and pepper to taste.