Rice Bowl with Sweet Potato Wedges
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
521
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 521 cal. | (25 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 81 g | (54 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.1 g | (30 %) |
more nutritional values
| Vitamin A | 2.7 mg | (338 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 18.8 mg | (157 %) | ||
| Vitamin K | 46.3 μg | (77 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 71 μg | (24 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 12.5 μg | (28 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 88 mg | (93 %) | ||
| Potassium | 1,057 mg | (26 %) | ||
| Calcium | 78 mg | (8 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 2.2 g | |||
| Uric acid | 88 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 cup Long grain rice
- 6 Tbsps vegetable oil
- 1 Red onion (finely sliced)
- 1 cup frozen Broad bean (cooked and skins removed)
- 1 handful Spinach (cooked, drained and chopped)
- 2 Sweet potato (peeled and cut into thick chips)
- fresh cilantro (to garnish)
Preparation steps
1.
Cook the rice according to the packet instructions. Drain, rinse under cold running water and set aside.
2.
Heat 3 tbsp of the oil in a frying pan and gently cook the red onion until soft but not brown. Remove the onion from the pan and mix into the rice.
3.
Stir the broad beans and spinach into the rice, season with salt and pepper and set aside.
4.
Heat the remaining oil in the frying pan and gently cook the sweet potato chips until softened and starting to brown, stirring from time to time. Serve the rice with the sweet potato chips garnished with the fresh coriander.
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