Roasted Asparagus Salad with Chickpeas and Potatoes

This is a wonderful salad that is made especially delicious by the addition of fresh asparagus that is found at the Palos Heights Farmer’s’ Market!



  • 2 medium gold or red potatoes (about 10 ounces)

  • 1 cup cooked chickpeas

  • 1 bunch asparagus, trimmed and sliced into 1-inch pieces

  • 1 small onion cut into thin wedges

  • 2-3 cloves garlic, unpeeled

  • 1/4 cup fat-free balsamic vinaigrette 

  • Salt and freshly ground black pepper to taste

See the entire recipe and directions at the Fat Free Vegan Blog.

Easy Spicy Black Beans and Sweet Potatoes

This is a great recipe for a fast, healthy lunch or dinner.  Sweet potatoes and black beans are perfect partners, and are full of fiber which helps you to feel fuller, longer.


2 ½ cups black beans and their cooking liquid (or 1 can of black beans)
2 cups chopped sweet potato
½ teaspoon ground cumin
½ teaspoon ground turmeric
¼ teaspoon ground cayenne pepper
1 avocado, diced
1 bunch cilantro, chopped
salt and pepper to taste

Read the complete recipe and directions at wholefoodmomonabudget.com

Sweet Potato & Turnip Mash with Sage Butter

This is a wonderful side dish recipe that’s full of antioxidants!  To make this recipe dairy free, substitute Earth Balance Buttery Sticks for the butter.

  • 1 pound sweet potatoes, peeled and diced
  • 8 ounces turnips (about 2 medium), peeled and diced
  • 3 large cloves garlic
  • 30 fresh sage leaves, divided (12 left whole, the rest cut into strips)
  • 2 tablespoons butter
  • 1 teaspoon kosher or sea salt
  • 1/2 teaspoon coarsely cracked pepper

Read the complete recipe and directions at eatingwell.com