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Grilled asparagus and sweet potato with curry

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Makes: 2 servings

Curry adds an exotic flavour to these grilled vegetables. They taste great with pork tenderloin.


1 medium sweet potato, peeled and cut into 1 inch (2 cm) wide strips 300g 10 oz
16 asparagus stalks, tough ends removed    
olive oil 15 mL 1 tbsp
curry powder 5 mL 1 tsp
black pepper 2 mL ½ tsp

Cooking Directions

  1. Place the sweet potato in a microwave safe bowl and cover with water. Microwave on high for 2 minutes. Drain the water.
  2. Add the asparagus and coat with the remaining ingredients.
  3. Heat the BBQ to medium heat*.
  4. Place the vegetables in a grilling basket and grill for 10 minutes, flipping occasionally.
  5. Serve immediately.

    * This recipe can also be made in the oven. Heat the oven to 400º F (200ºC). Line a baking sheet with tin foil and cook for 10 minutes, flipping once.

© – Reproduced with permission of the Heart and Stroke Foundation of Canada, 2008.

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Nutritional Information (5 strips of sweet potato and 8 spears of asparagus): Calories: 206 Protein: 5 g Total fat: 8 g Saturated fat: 1 g Dietary cholesterol: 0 mg Carbohydrate: 32 g Dietary fibre: 4 g Sodium: 28 mg Potassium: 413 mg

Copyright © Dietitians of Canada 2016. All rights reserved.

Dietitians of Canada acknowledges the financial support of EatRight Ontario by the Ontario government. The views expressed do not necessarily reflect those of the Province.