Rice Bowl with Sweet Potato Wedges

0
Average: 0 (0 votes)
(0 votes)
Rice Bowl with Sweet Potato Wedges
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
334
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie334 kcal(16 %)
Protein4.84 g(5 %)
Fat21.8 g(19 %)
Carbohydrates32.52 g(22 %)
Sugar added0 g(0 %)
Roughage4.84 g(16 %)
Vitamin A1,131.01 mg(141,376 %)
Vitamin D0 μg(0 %)
Vitamin E3.71 mg(31 %)
Vitamin B₁0.22 mg(22 %)
Vitamin B₂0.15 mg(14 %)
Niacin3.32 mg(28 %)
Vitamin B₆0.28 mg(20 %)
Folate84.31 μg(28 %)
Pantothenic acid0.78 mg(13 %)
Biotin1.38 μg(3 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C18.56 mg(20 %)
Potassium489.33 mg(12 %)
Calcium54.37 mg(5 %)
Magnesium65.84 mg(22 %)
Iron1.83 mg(12 %)
Iodine0.97 μg(0 %)
Zinc0.87 mg(11 %)
Saturated fatty acids3.2 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
4
Ingredients
1 cup
6 tablespoons
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)
How healthy are the main ingredients?
Spinach

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.