Ingredients
For the bowl:
– 500 g of peeled asparagus
– 2 handful of mixed salad, I use wild herb salad
– 200 g of mushrooms
– 1 sweet potato
– 2 red onions
– 1 tablespoon of olive oil
– 1 teaspoon of paprika
– ¼ teaspoon chili flakes (optional)
– ½ teaspoon of coconut blossom sugar
– 1 tablespoon of tamari (gluten-free soy sauce)
– stone salt and pepper
For the dressing:
– 3 tablespoons of olive oil
– 2 tablespoons of apple cider vinegar
– 1 teaspoon of course mustard, use Dijon regular one if not available
– 1 teaspoon of honey or apple sauce, or sweetener of choice
– a squeeze of fresh lemon juice
– stone salt and pepper
Optional:
– lemon mint pesto
Instructions
- Preheat the oven to 160 ° C (180 ° C top and bottom heat).
- Cut the mushrooms into strips and wash and dice the sweet potato. Peel and quarter the onions. Clean the salad and spin it dry or dab.
- Put the sweet potatoes and onions on a baking tray with baking paper and mix well with the olive oil, paprika, chilli flakes, salt and pepper until the potatoes are completely covered. Roast the potatoes for about 30 minutes.
- For the asparagus, boil about 2 liters of water, add a generous amount og salt and 1 pinch (about ½ teaspoon) of coconut sugar add. Boil the asparagus for about 8 minutes. Alternatively steam the asparagus for about 20-25 minutes.
- Put the mushrooms in a pan without fat and heat until the mushrooms release some of their water. Deglaze with Tamari, sauté briefly and set aside.
- For the dressing mix all ingredients in a bowl. Arrange the potatoes, mushrooms and asparagus on the plates and serve with the dressing or the lemon-mint pesto.
Notes
– You can make this recipe using green asparagus, too.
– Use maple syrup or apple sauce to make it vegan.
– You can use any types of green salad leaves.
– Toppings can also include fresh herbs such as parsley, coriander or mint.
- Prep Time: 10
- Cook Time: 30