April marks the start of asparagus season and asparagus is once again one of the most popular spring vegetables this year. We have a super tasty and vegan asparagus recipe with sweet potato for you. This recipe is also ideal for incorporating into your juice cleanse preparation and post-processing as well as into a healthy everyday diet. You can find out how to prepare this recipe and what ingredients you need in this article. You can find the recipe video with our chef Michi at the bottom of the article.
Ingredients (4 portions):
1.2 kg sweet potatoes
olive oil
½ tsp salt
350g green asparagus
2 tsp olive oil
100g dried chickpeas
4 tbsp soy yogurt
3 tsp light sesame seeds
pepper & salt
Some rocket
Some spring onion
Sprouts
Preparation:
- Preheat the oven to 200°C top and bottom heat
- Prick the sweet potatoes all over with a fork. Brush them with olive oil and sprinkle with salt
- Bake the sweet potatoes in the oven for approx. 45 - 60 minutes
- Break off the ends of the asparagus and peel the asparagus
- Pour some olive oil into a pan and sauté the asparagus over a medium heat for approx. 5 minutes
- Lay out some rocket on your plate and place the sweet potato on top
- Cut the sweet potatoes lengthwise and press them apart a little. Fill them with the steamed asparagus and top with chickpeas, soy yogurt, sesame seeds, sprouts and a little spring onion
- Season with salt & pepper
- Enjoy your meal!
Nutritional values (per portion):
392 kcal
78.5g carbohydrates
8,6g protein
2.4g fat
Recipe video: