Sweet Potato and Radishes with Pomegranate Seeds
Sweet potatoes are rich in beta-carotenes while pomegranate seeds contain polyphenols, secondary plant substances which support cardiovascular system health.
Instead of sweet potatoes you can also use normal potatoes or carrots.
(Percentage of daily recommendation)
| Calorie | 269 cal. | (13 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 52 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.6 g | (25 %) |
| Vitamin A | 2.6 mg | (325 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9.2 mg | (77 %) | ||
| Vitamin K | 29.1 μg | (49 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 46 μg | (15 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 8.7 μg | (19 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 88 mg | (93 %) | ||
| Potassium | 934 mg | (23 %) | ||
| Calcium | 69 mg | (7 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 0.9 g | |||
| Uric acid | 42 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 28 ozs Sweet potato (2 pieces)
- 1 oz ginger
- 1 bunch Radish
- 1 Tbsp sesame oil
- ¼ tsp ground Cumin
- ¼ tsp ground cilantro
- 1 Lime
- ½ pomegranate
- 1 bunch cilantro
- salt
- peppers
Preparation steps
Peel the sweet potatoes and cut into cubes of about 1/2-3/4" thick. Peel and chop the ginger. Clean, wash, and slice the radishes.
Heat the oil in a large coated pan. Add ginger and sauté for 1-2 minutes over medium heat. Add diced sweet potatoes and fry over medium heat for about 7-8 minutes.
Add cumin and coriander and steam for 2 minutes. Then add the radishes and steam for another 2-3 minutes.
In the meantime, cut the lime in half and squeeze the juice. Halve the pomegranate half and remove the seeds from the fruit. Wash the coriander, shake dry and pluck the leaves.
Deglaze sweet potatoes with lime juice and season with salt and pepper. Serve sprinkled with pomegranate seeds and coriander.