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."
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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
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