Potato and Mixed Vegetable Bowl
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
359
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 359 cal. | (17 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 4.7 g | (16 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 28.5 μg | (48 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.8 mg | (40 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 74 μg | (25 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 6.6 μg | (15 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 67 mg | (71 %) | ||
| Potassium | 1,182 mg | (30 %) | ||
| Calcium | 39 mg | (4 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 53 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 14 ozs cherry Tomatoes
- salt
- 1 tsp sugar
- 6 Tbsps olive oil
- 1 Tbsp balsamic vinegar
- 2 Red onions (sliced)
- 32 ozs unpeeled potatoes (thickly sliced)
- 1 ¾ ozs sun-dried tomatoes (in oil)
- freshly ground Black pepper
Preparation
Kitchen utensils
1 Cutting board, 1 Small knife, 1 Kitchen scale, 2 Bowls, 1 Hand mixer, 1 Fine-mesh sieve, 1 Measuring cups, 1 Loaf pan (29x10,5 cm), 1 Rubber spatula, 1 Fine grater, 1 Citrus juicer, 1 Small bowl, 1 Tablespoon, 1 Peeler, 1 Mini food processor, 1 Wooden spoon, 1 kleines canning jar, 1 ggf. Cookie tin
Preparation steps
1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Line a baking tray with non-stick baking paper.
2.
Arrange the cherry tomatoes in a single layer on the baking tray. Sprinkle lightly with salt and the sugar, then drizzle 2 tablespoons oil and the balsamic vinegar over the top. Cook for about 20 minutes until tender.
3.
Heat the remaining oil in a frying pan and cook the onions over a medium heat for 5-8 minutes, until lightly caramelised.
4.
Bring a pan of salted water to a boil and cook the potatoes for about 10 minutes, until just cooked through. Drain well.
5.
Toss all the vegetables together and season to taste with salt and freshly ground black pepper.
6.
Place in a warmed serving dish. Drizzle with the oil and sprinkle with the parsley.
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