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Spring Roasted Sweet Potatoes & Asparagus

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Spring Roasted Sweet Potatoes & Asparagus

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Servings 2

Equipment

  • parchment paper
  • baking sheet
  • blender/food processor

Ingredients
  

Vegetables

  • ½ lb sweet potatoes sliced into 2-inch fries
  • 2 leeks cleaned and sliced into ½ inch pieces
  • 2 tbsp olive oil
  • 2 tbsp dried oregano
  • ½ tsp salt plus more for asparagus
  • 1 bunch asparagus cut into 2 inch pieces

Chickpeas

  • 1 can chickpeas rinsed and drained
  • 1 tbsp oil
  • ½ tsp salt
  • 1 tbsp onion granules

Whipped avocado

  • 1 ripe avocado
  • ¼ cup greek yogurt
  • ½ lemon, juiced
  • 2 tbsp basil or parsley
  • ¼ tsp salt
  • pinch pepper

Salad

  • 2-3 tbsp crushed pistachios
  • 1 oz ricotta salada OPTIONAL
  • handful arugula
  • ½ tbsp fresh mint
  • honey OPTIONAL

Instructions
 

  • Preheat the oven to 425, line 2 sheet pans with parchment paper and set aside.
  • Add sweet potato and leeks to a sheet pan, drizzle with 1⁄2 tbsp olive oil, oregano, salt, and pepper. Toss to combine. Place in the oven for 15 mins.
  • While sweet potatoes roast, prep the chickpeas. Add chickpeas to a bowl with the olive oil, salt, pepper, and onion granules. Toss to combine. Place on sheet pan, spread out and roast for 15-18 minutes, until browned.
  • Remove the sweet potatoes and leeks from the oven, add asparagus and remaining 1/2 tbsp olive oil plus a pinch of salt. Gently toss and place back in the oven for another 15-17 minutes until veggies are fully cooked.
  • While the veggies roast, make whipped avocado. Add avocado, greek yogurt, lemon juice, basil, salt and pepper to a blender or food processor. Process until smooth. Set aside.
  • Spread the avocado whip onto a plate, top with the arugula, sweet potato and asparagus mix, chickpeas, ricotta salada, pistachios and mint. Drizzle with honey if using.
Keyword Asparagus, Roasted, Sweet Potato
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