New!
Hasselback sweet potato with asparagus & spinach
Hasselback sweet potato with asparagus & spinach
447kcal Per person
9g Protein
54g Carbs
22g Fat
12g Fiber
Ingredients
- ½ pound sweet potato (227 g)
- 1 ½ tablespoon olive oil (23 ml)
- ½ teaspoon thyme, dried (1 g)
- ¼ onion
- 1 clove garlic (5 g)
- 6 ounces asparagus (frozen) (168 g)
- 4 ounces spinach (112 g)
- 1 teaspoon balsamic vinegar (5 ml)
Preparing this recipe
- Preheat the oven to 450°F (230°C).
- Wash the sweet potato and boil it whole in a pot of water for 15 minutes.
- Let it cool slightly, then slice it thinly about three-quarters of the way through, making sure not to cut all the way to the bottom so it stays intact. Gently fan out the slices.
- Place the sweet potato on a parchment-lined baking sheet. Drizzle with half the oil and sprinkle with thyme. Season with salt and pepper. Bake for another 10–15 minutes, until tender and the edges are crispy.
- Finely chop the onion and mince the garlic. Heat the remaining oil in a large skillet over medium heat. Add the onion and garlic and sauté until soft and fragrant.
- Cut the asparagus into 1½-inch pieces and add them to the pan. Cook for 5–7 minutes, until just tender.
- Add the spinach and stir until wilted. Season with salt, pepper, and a splash of balsamic vinegar.
- Remove the sweet potato from the oven and place it on a plate. Serve with the asparagus and spinach on the side.
Requisites:
- Baking sheet lined with parchment paper
Tip van FitChef
1. Drizzle the stir-fried vegetables with fresh lemon juice after cooking for a bright, zesty finish.
2. Place chopsticks or wooden spoons on either side of the sweet potato while slicing. This helps prevent cutting all the way through.
