Garlic Asparagus with Mashed Sweet Potato
There’s something to be said about the change of the seasons. With winter fading into spring, it seems necessary to pair a colder month vegetable (sweet potato) with a warmer month vegetable (asparagus). This simple dinner is perfect for a summer night, where you want fresh food that isn’t going to weigh you down too much. Hearty yet light, this is the perfect meal for the impending warmer days.
In order to reduce cooking time, nothing but your stove and a large pot needs to be used to create this meal. If you have the time, roasting the sweet potato beforehand will give you more complex flavors, but this step isn’t necessary (and adds about 45 more minutes of cooking time). The wonderful natural flavors of the vegetables are hardly masked – only adding in a dash of salt, pepper and red pepper flakes along with some freshly minced garlic. If you aren’t a fan of garlic, feel free to omit it or reduce the amount used. If you’re feeling daring, adding a bit of vegan butter or dairy-free sour cream will fluff up your mashed sweet potatoes and create an even heartier meal.
The beautiful bright green asparagus is full of vitamins K, B1, B2 and C, as well as folate and fiber. It provides incredible anti-inflammatory benefits, and helps to regulate your blood sugar. The bright orange sweet potato is high in vitamins B6, C and D, as well as iron, magnesium and potassium. Yum!
This recipe makes one serving.
- 1/2 lb fresh asparagus
- 1/2 large sweet potato
- 1 garlic clove
- red pepper flakes, to taste
- salt and pepper, to taste
Snap off the tough ends of all of your asparagus spears. If you grab about an inch from the bottom and bend upwards, the asparagus naturally snaps where it needs to.
Bring a large pot of water to a boil.
Once water begins to boil, add in your sweet potato and let boil for 30 minutes, or until tender all the way through.
While sweet potato is boiling, peel and mince your garlic clove.
During the last three minutes of boiling your sweet potato, add in your asparagus.
Remove asparagus spears and sweet potato from water.
The skin of the sweet potato will now easily peel off – you can either peel the skin off or leave it on for mashing.
Mash the sweet potato with salt, pepper, red pepper flakes and half of the minced garlic.
Sprinkle asparagus with salt, pepper and the rest of the minced garlic. Serve and enjoy!
Nutrition Facts per Serving:
- Calories: 101
- Total Fat: 0.4g
- Sodium: 26mg
- Potassium: 741mg
- Carbs: 21.6g
- Fiber: 6.7g
- Protein: 6.3g
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