Roast Asparagus & Tomatoes with Baked Sweet Potato
Difficulty : Super easy
Preparation time:
5m
Cooking time:
1h
This is a really gorgeous and healthy veggie meal. The key is using good tomatoes and asparagus when they're in season and at their tastiest.
The beauty of this dish is its simplicity - all it takes is throwing a few ingredients into the oven and then relaxing until it's ready - perfect!
Ingredients
For 1 people (
)
Recipe
- 1 bunch Fresh Basil leaves
- 1 Garlic clove(s)
- 1 Sweet Potato(es)
- 6 Asparagus
- 1 tablespoon(s) Olive Oil
- 1 bunch Cherry tomato(es)
- 0.5 green chilli
- Sea Salt
- Black Pepper
Nutritional Facts (per serving)
- Kcal: 328 kcal
- Sugars (g): 13g
- Carbs: 48g
- Fat: 14g
- Saturated fat (g): 2g
- Proteins: 5g
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Directions
- Preheat the oven to 200 degrees C/400 degrees F.
- Bend the ends of the asparagus spears until they snap.
- Cut the cherry tomatoes in half.
- Deseed and finely chop the green chilli.
- Finely slice the garlic.
- Roughly tear the basil leaves.
- Pour the olive oil into a roasting dish.
- Put the asparagus, tomatoes, chilli, garlic, and basil into the dish, season with sea salt and freshly ground black pepper and toss everything well in the olive oil.
- Wrap the sweet potato in tin foil and bake in the oven for 1 hour.
- 20 minutes before the hour is up, put the roasting dish into the oven too.
- When everything is cooked, cut the potato in half and mash it up a bit with a fork.
- Pour the lovely veg and all the juices over the potato, drizzle a little extra olive oil over if you fancy too and tuck in!
