Asparagus and Sweet Potato Hash with Chimichurri

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  <meta itemprop="name" content="Asparagus and Sweet Potato Hash with Chimichurri">

  <span itemprop="author" itemscope itemtype="https://schema.org/Person"><meta itemprop="name" content="Tanya"><meta itemprop="url" content="https://www.tanyaatkins.com/"></span><br>

                  

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   <meta itemprop="prepTime" content="PT15M">

   <meta itemprop="cookTime" content="PT30M">

   <meta itemprop="totalTime" content="PT45M">

   <meta itemprop="keywords" content="Chimichurri, roastedveggies, foodforfuel">

   <meta itemprop="ratingValue" content="4.5">

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  <br><div><span itemprop="description">A tasty and nourishing Paleo dish, this Asparagus and Sweet Potato Hash with Chimichurri is ideal for breakfast or brunch. Chimichurri sauce adds a zesty and herbaceous taste to roasted asparagus and sweet potatoes, making for a filling and healthy dinner.<br></span></div>

  <br><span class="recipe-schema-ingredients"><h3>Ingredients:</h3></span>

  <ul>

      <li><span itemprop="ingredients">1 bunch of asparagus, trimmed and chopped</span></li>

   <li><span itemprop="ingredients">2 medium sweet potatoes, peeled and diced</span></li>

   <li><span itemprop="ingredients">2 tablespoons olive oil</span></li>

   <li><span itemprop="ingredients">Salt and pepper to taste</span></li>

   <li><span itemprop="ingredients">Chimichurri sauce:</span></li>

   <li><span itemprop="ingredients">1 cup fresh parsley leaves</span></li>

   <li><span itemprop="ingredients">3 cloves garlic, minced</span></li>

   <li><span itemprop="ingredients">1/4 cup red wine vinegar</span></li>

   <li><span itemprop="ingredients">1/2 cup olive oil</span></li>

   <li><span itemprop="ingredients">1 teaspoon dried oregano</span></li>

   <li><span itemprop="ingredients">Salt and pepper to taste</span></li>

  </ul>

  <h3>Instructions:</h3>

     <p><span itemprop="recipeInstructions">Set the oven temperature to 425F 220C</span></p>

   <p><span itemprop="recipeInstructions">Combine the diced sweet potatoes and chopped asparagus in a big mixing bowl and toss with two tablespoons olive oil</span></p>

   <p><span itemprop="recipeInstructions">To taste, add salt and pepper for seasoning</span></p>

   <p><span itemprop="recipeInstructions">On a baking sheet covered with parchment paper, evenly distribute the mixture of sweet potatoes and asparagus</span></p>

   <p><span itemprop="recipeInstructions">Roast, stirring halfway through, in the preheated oven for 25 to 30 minutes, or until the vegetables are soft and beginning to crisp</span></p>

   <p><span itemprop="recipeInstructions">Make the chimichurri sauce while the veggies are roasting</span></p>

   <p><span itemprop="recipeInstructions">Add the dried oregano, olive oil, red wine vinegar, minced garlic, fresh parsley, salt, and pepper to a food processor</span></p>

   <p><span itemprop="recipeInstructions">Pulse the mixture until it has the consistency that you want</span></p>

   <p><span itemprop="recipeInstructions">After roasting, take the sweet potatoes and asparagus out of the oven and place them on a platter for serving</span></p>

   <p><span itemprop="recipeInstructions">Serve the chimichurri sauce as a dipping sauce on the side or drizzle it over the roasted vegetables</span></p>

   <p><span itemprop="recipeInstructions">Savor your tasty, Paleo-friendly Hash with Sweet Potatoes and Asparagus and Chimichurri!</span></p>

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