Servings: 3 Prep time: 5 min Cooking time: 25 min
1 medium sweet potato
1 bunch asparagus
2 tsp olive oil OR olive oil spray
1 tsp garlic powder
1 tsp onion powder
1/2 tsp black pepper
1/4 tsp salt
1. Preheat oven to 400 F.
2. Scrub the sweet potato with water and a scrub brush to remove any excess dirt. Cut into small even cubes so they bake evenly.
3. Cut the woody ends off the asparagus (about 1 inch). Rinse in water and set aside to dry.
1. Place the veggies on a baking sheet lined with parchment paper. Drizzle with olive oil, seasonings, and toss to coat.
2. Bake for 15-18 minutes, or until the sweet potatoes are tender. If you like your asparagus less tender, remove them from the oven after about 10-12 minutes and let the potatoes continue cooking.
Asparagus can be substituted for any non-starchy vegetable, such as broccoli, brussel sprouts, cauliflower, zucchini, yellow squash, peppers, onions, carrots, etc.
Sweet potato can be substituted for any starchy vegetable, such as white potato, corn, yucca, butternut squash, spaghetti squash, etc.
Olive oil can be substituted for avocado oil.