Green asparagus with bell pepper garlic sauce and mashed sweet potatoes
Look at those colours! This vibrant and tasteful dish combines the freshness of steamed green asparagus, the creamy richness of sweet potato mash, and the bold, smoky notes of a roasted bell pepper and garlic sauce. Topped with fresh sprouts of your choice. This harmonious trio offers a delightful balance of textures and flavors: crispy asparagus, velvety sweet potato, and the savory depth of roasted peppers and garlic. Perfect as a side or a light main.
Ingredients
- Green asparagus – mostly sold in bundles, otherwise about 10 pieces per serving.
- Sprouts – any fresh sprouts of your choice will do.
- Bell peppers – red peppers (whole, fresh paprika) have the taste and color that suits this dish best. When roasting them in the oven leave the skin and stem on.
- Garlic – also to be roasted or grilled as a whole in the oven.
- Lemon – you’ll just need the juice for the sauce.
- Oregano, thyme and dill – all to be added into the sauce, I had dried but if you have fresh that’s perfect.
- Sweet potatoes – also roasted in the oven, leave their skin on. Mash the soft flesh with just some maple syrup and spices.
- Maple syrup
- Paprika powder, coriander seeds, chili flakes – all dried and the paprika and coriander ground.
FAQs
Yes, its completely vegan and designed for Medical Medium: it has only healing ingredients and no fats or fermented food.
No, its not AIP. On a paleo diet some people do eat peppers although are nightshades. That’s why I did categorize this recipe as paleo. But for AIP all nightshades are a no go.
Green asparagus with bell pepper garlic sauce and mashed sweet potatoes
This recipe may contain
affiliate linksEquipment
- oven at 390F or 200C
- oven dish
- steamer
- garlic press
- bowl
- fork
Ingredients
- 1 bundle green asparagus (about 10 pieces per serving)
- 2 handfuls sprouts
Sauce
- 2 red bell peppers
- 1 bulb garlic
- 1 lemon
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried dill
Sweet potato mash
- 2 medium to large (500 g) sweet potatoes
- 1 tablespoon maple syrup
- ½ teaspoon paprika powder
- ½ teaspoon ground coriander seeds
- ¼ teaspoon chili flakes
Instructions
- Preheat the oven to 390F or 200C.
- Strip the bulb of garlic of the outer leaves. Cut the top of alle the cloves, but leave them on the bulb.
- Place the bulb in the oven dish, together with the sweet potatoes and bell peppers. Put in the oven for half an hour. Check if nothing is burning, if so take out of the dish and oven. Most of the ingredients will probably need 15 minutes more.
- Cut the woody part from the asparagus. Carefully rinse the heads to get rid of sand. Steam them for a maximum of 5 minutes. You can leave the raw as well. I myself do 3.
- Peel the potatoes and mash. Add the spices and maple syrup.
- Squeeze the soft flesh out from the cloves of garlic. Put into the cup of your immersion blender.
- Peel the peppers and remove the stem and seeds. You might need to rinse them. Add to garlic.
- Squeeze the lemon and add. To prevent seeds in your cup you might want to squeeze the juice into a small bowl first.
- Add the dried herbs and blend.
- Divide the sweet potato mash over two plates. Lay the asparagus on tip. Dress with the sauce and top with the sprouts.
Did you make this recipe or do you have any questions? Just leave a comment!