Grilled Sweet Potato & Asparagus with Chimichurri

2 servings | 30 minutes

Ingredients

• 1 Sweet Potato (large, cut into wedges)

• 260 grams Asparagus (trimmed)

• 44 milliliters Extra Virgin Olive Oil

  (divided)

• 7 milliliters Lime Juice

• 15 grams Parsley (chopped)

• 2 Garlic (cloved and minced)

• 600 milligrams Chili Flakes

• Sea Salt & Black Pepper (to taste)

Directions

1. Turn the grill to medium-low heat. Toss the sweet potato and asparagus with

   1/3 of the oil.

2. Season with salt and pepper.

3. Add the sweet potato to the grill and cook for approximately 15 minutes,

   flipping halfway through.

4. Add the asparagus to the grill and cook for another five minutes or until everything is cooked through.

5. Meanwhile, in a small bowl, add the parsley, remaining oil, lime juice, garlic,

   and chili flakes. Season with salt.

6. Place the grilled asparagus and sweet potato on a serving plate. Drizzle with

   the chimichurri and enjoy!

Notes

Leftovers: Refrigerate in an airtight container for up three days.

Serving Size: One serving is equal to approximately two cups.

More Flavour: dd bell pepper and mushrooms.

Additional Toppings: Top with parmesan cheese.