Sweet Potato and Vegetable Stew

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Sweet Potato and Vegetable Stew
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Health Score:
7,8 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
588
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie588 kcal(28 %)
Protein7 g(7 %)
Fat18 g(16 %)
Carbohydrates98 g(65 %)
Sugar added0 g(0 %)
Roughage12.6 g(42 %)
Vitamin A5.3 mg(663 %)
Vitamin D0 μg(0 %)
Vitamin E19.6 mg(163 %)
Vitamin K5.5 μg(9 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin4.5 mg(38 %)
Vitamin B₆1.1 mg(79 %)
Folate49 μg(16 %)
Pantothenic acid3.3 mg(55 %)
Biotin16 μg(36 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C120 mg(126 %)
Potassium1,464 mg(37 %)
Calcium103 mg(10 %)
Magnesium72 mg(24 %)
Iron2.7 mg(18 %)
Iodine12 μg(6 %)
Zinc0.9 mg(11 %)
Saturated fatty acids6.1 g
Uric acid56 mg
Cholesterol17 mg
Complete sugar19 g

Ingredients

for
2
Ingredients
2 medium Sweet potato
1 yellow paprika
1 green paprika
2 Tbsps olive oil
3 Tbsps apple cider vinegar
200 milliliters Vegetable broth
herb salt
peppers
2 Tbsps Crème fraiche (for serving)
How healthy are the main ingredients?
apple cider vinegarolive oilSweet potato

Preparation steps

1.

Peel the sweet potatoes. Cut in half or quarters (or, if desired, into thin slices). Rinse, halve, remove the seeds and ribs and cube the peppers. Heat the oil in a saucepan and saute the vegetables briefly.

2.

Pour the broth and vinegar into the pan. Cover and simmer for 8-10 minutes over low heat. Season with salt and pepper. Pour into bowls and serve with sour cream.