Grilled Sweet Potatoes with Pistachios
Grilled Sweet potatoes with pistachios - Grilling provided sweet and nutty at the same time.
Healthy, because
Even smarter
Nutritional values
Pistachios contain a large amount of valuable polyunsaturated fatty acids and can thus prevent cardiovascular diseases. The green kernels are particularly rich in polyphenols. These antioxidants provide better protection of our body cells against free radicals and can slow down cell aging. Parsley - the classic among kitchen herbs - brings many essential oils that support digestion. The green plant pigment chlorophyll has a blood-cleansing effect.
The orange slices also make a great healthy side dish.
(Percentage of daily recommendation)
| Calorie | 457 cal. | (22 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 69 g | (46 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 9.8 g | (33 %) |
| Vitamin A | 3.3 mg | (413 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 13.2 mg | (110 %) | ||
| Vitamin K | 27 μg | (45 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.8 mg | (32 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 44 μg | (15 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 12.9 μg | (29 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 84 mg | (88 %) | ||
| Potassium | 1,115 mg | (28 %) | ||
| Calcium | 100 mg | (10 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 40 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 20 g |
Ingredients
- Ingredients
- 36 ozs Sweet potato (4 sweet potatoes)
- salt
- ¾ oz parsley (0.5 Bunch)
- 1 scallion
- 2 ozs Shelled pistachio
- 1 Lime (juice)
- 1 Tbsp sharp Mustard
- 2 Tbsps Maple syrup
- 2 Tbsps olive oil
- peppers
- 1 tsp Canola oil
Preparation steps
Wash sweet potatoes thoroughly and cook in boiling salted water for about 20 minutes on low heat. Then remove, drain and leave to cool.
In the meantime, wash parsley, shake dry, pluck off leaves, and chop. Clean the onion, wash and cut into fine rings. Coarsely chop pistachios and mix with parsley and onion.
For the dressing, mix lime juice with mustard, maple syrup and olive oil and season with salt and pepper.
Lightly grease grill grate with 1/2 tsp. canola oil. Cut sweet potatoes in half lengthwise and brush cut surfaces thinly with remaining canola oil. Place sweet potatoes cut side down on the preheated grill and grill for 7-10 minutes until cooked through and they have a nice grill pattern.
Arrange sweet potatoes on plates, season with salt, drizzle with dressing and sprinkle with pistachio mixture.
