Roasted Sunchokes with Spinach


There’s no starch in it, it’s plenty of fiber. A hidden treasure of potassium. It keeps you saturated and supports your digestive system.

Serves 2


450gr. sunchokes,

1 tbsp olive oil,

1 tbsp soy sauce,

2 dried bay leaves,

1 tsp thyme,

1 tsp garlic powder,

1 tsp ground mustard powder,

Salt and pepper to taste,

1 tsp maple syrup,

2-3 asparagus

2 tbsp chopped dill.


1. Wash and drain sunchokes.

2. Divide them into two or three depending on their size.

3. Preheat oven to 200 degrees.

4. Mix olive oil, garlic, thyme, mustard, soy sauce, maple syrup, pepper and salt in a large bowl. Place sunchokes and asparagus in a bowl, toss with sauce.

5. Lightly oil the baking sheet and place in the baking pan. Transfer sunchokes and asparagus into the pan.

6. Roast for 25-30 minutes.

7. Decorate with chopped dill. Serve warm! ( You can serve with spinach leaves, avocado slices if desired.)