Want a natural and “real foods” detox for 2013? This easy and healthy recipe is my favorite side dish of choice several times a week! It’s light in calories, yet filling, steamy and spicy comfort food. Using onions, garlic and sweet potatoes adds the perfect ying and yang of sweet and savory flavors, too. Turmeric ground spice is a powerful antioxidant to add even more healthy goodness to this meal. Vegetables chosen all support great thyroid function, too.
With this as a large side dish on 3/4 of my plate, it is easy for me to eat a reasonable portion of my main protein entree — fish, shrimp, chicken, black beans, chickpeas, etc. Often, I mix it all together too!
One medium sweet potato, sliced then quartered in chips
One red bell pepper, sliced in chunks
One large red onion, sliced in chunks
Two to four cloves of fresh thin sliced garlic
One bundle of fresh asparagus (12-15) with lower ends snapped off.
Optional additions: 1/4 cup of sweet yellow corn, frozen or fresh (This adds an extra pop of salty/sweet). Five quartered mushrooms (Mushrooms release a lot of moisture, so I add it at the end with asparagus).
Directions: Pre-Heat oven to 425 and rinse vegetables. Foil a 13×9 tray or baking sheet and spray with extra virgin olive oil. Line bottom with squash slices, mist spray with oil and sprinkle with turmeric spice. Cook for 15 minutes and stir with spatula. Add in layers sweet potato, red pepper, red onion, garlic, and then top with asparagus. Mist spray a coat of olive oil and sprinkle more turmeric. Cook for 30 more minutes until thoroughly roasted.
Got leftovers? This dish tastes fantastic cold for lunch too.