Potato and Mixed Vegetable Bowl

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Potato and Mixed Vegetable Bowl
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Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
359
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie359 cal.(17 %)
Protein6 g(6 %)
Fat18 g(16 %)
Carbohydrates42 g(28 %)
Sugar added2 g(8 %)
Roughage4.7 g(16 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E3.2 mg(27 %)
Vitamin K28.5 μg(48 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.1 mg(9 %)
Niacin4.8 mg(40 %)
Vitamin B₆0.5 mg(36 %)
Folate74 μg(25 %)
Pantothenic acid1.3 mg(22 %)
Biotin6.6 μg(15 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C67 mg(71 %)
Potassium1,182 mg(30 %)
Calcium39 mg(4 %)
Magnesium66 mg(22 %)
Iron2.5 mg(17 %)
Iodine9 μg(5 %)
Zinc1.1 mg(14 %)
Saturated fatty acids2.6 g
Uric acid53 mg
Cholesterol0 mg
Complete sugar9 g

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
To garnish
1 Tbsp olive oil
1 Tbsp chopped parsley
How healthy are the main ingredients?
potatoTomatoolive oilsugarolive oilparsley
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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