Recipe by Robert Weisberg
"Simple dish that is very healthy, vegetarian, and can be a side or main course. Great to make and pack as a lunch for a few days after."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
extra-virgin olive oil, or as needed
sweet potatoes, cut into 1/2-inch pieces, or more to taste
salt to taste
yellow onion, chopped
asparagus, or more to taste
I made this as a side dish to complement a light fish meal. I used red quinoa because that is what we prefer. I'm not sure about the asparagus in this. It just didn't seem to fit. I will make this again, but without the asparagus but maybe some other green vegetable, maybe flat leaf kale in a small quantity.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 473
** Calories from Fat: 147
We have over 150 different ways to take chicken from everyday to gourmet.
All the tenderest leaves, baby vegetables, and early fruits are ready for the picking.
Great recipes and cooking tips! For a limited time, get a year of Allrecipes Magazine for $5.99.
One skillet meal full of Mexican-inspired ingredients and flavors.
Quinoa stands in for bulgur in this healthy, deliciously different tabbouleh.
Watch Chef John put a modern, healthy twist on pork-fried rice.