Ingredients
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3 cups chopped unpeeled Sweet Potato
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½ tsp Pink Rock
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2 cups fresh Asparagus
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2 Tbsp extra virgin Olive Oil
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1 cup thinly sliced Onion
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½ tsp ground Turmeric
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½ tsp Mustard Seeds
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½ tsp Cumin Seeds
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1 Tbsp Garam Masala
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3 Tbsp fresh Cilantro
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1 to 2 Tbsp organic Lemon Juice
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To Serve
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1 Tbsp organic Lemon Zest
Directions
Sweet potatoes are rich in beta-carotene, which is a natural anti-inflammatory nutrient your body loves! Asparagus is high in the B vitamin thiamine, a fundamental component of proper brain and liver function.
Steps
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1
Done
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Fill a pot with cold filtered water, add the salt and bring to a boil. Reduce the heat to medium-high and cook the potatoes for 10 minutes or until just barely tender. |
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2
Done
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Add the asparagus, and blanch for 1 minute. Strain the vegetables, rinse with cold water and spread out to dry on a clean kitchen towel. |
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3
Done
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In a large skillet, sauté the onions in the oil for 3 minutes or until transparent. |
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4
Done
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Add the turmeric, mustard seeds, cumin and garam masala or curry powder. Cook until fragrant, then add the sweet potatoes and the asparagus and gently toss until evenly coated. |
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5
Done
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Cook for 2 minutes to heat through, then stir in the cilantro and lemon juice. Season well with sea salt and garnish with lemon zest. |
