Roasted Sweet Potato, Asparagus, and Garlic Hash with Sauteed Spinach

Fall is the perfect time to roast vegetables: whatever looks bright and delicious at the store, or better yet, farmers’ market. I love sweet potatoes this time of year and surprisingly, asparagus was absolutely beautiful at the grocery store this weekend. This is a simple recipe, but so very fulfilling . . .  my kind of eating. Feel free to use whatever veggies suit your fancy. The options are limitless . . .

Roasted Sweet Potato, Asparagus, and Garlic Hash with Sautéed Spinach

(Dairy-free, gluten-free)

Serves 2

• 1 medium sweet potato, peeled and diced in ½ inch cubes
• 4 oz. asparagus, tough ends removed, halved widthwise, and lengthwise if thick
• 1 ½ c spinach, tough stems removed
• 6 garlic cloves, 5 halved, 1 minced
• 3 tbsp walnut oil, divided
• 2 large eggs (preferably free-range, organic)
• Lots of sea salt and freshly ground pepper

Preheat oven to 400 degrees. Toss potatoes with 1 tbsp oil, salt, and pepper and roast for 30 minutes or until browned and very tender. After 10 minutes give them a shake and place pan of asparagus, halved garlic cloves tossed in 1 tbsp oil, salt, and pepper in the oven as well. When veggies are almost done, Heat ½ tbsp oil in a sauté pan over med-high heat. Once oil sizzles, carefully crack 2 eggs in the hot oil. Once the bottom crisps up, carefully flip the eggs, taking care not to break yolks. Heat ½ tbsp oil in another sauté pan along with minced garlic. Sweat garlic for 2-3 minutes, then stir in spinach and cook for a couple minutes or until just wilted. Toss in roasted veggies, additional salt and pepper if needed, and a squeeze fresh lemon juice then divide between 2 plates. Top with fried eggs cooked to your liking. I like the whites just set and yolks runny.