Sweet Potato and Vegetable Stew
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(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
593
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 593 cal. | (28 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 98 g | (65 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.6 g | (42 %) |
more nutritional values
| Vitamin A | 5.3 mg | (663 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 19.6 mg | (163 %) | ||
| Vitamin K | 5.5 μg | (9 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.6 mg | (38 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 49 μg | (16 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 16 μg | (36 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 120 mg | (126 %) | ||
| Potassium | 1,483 mg | (37 %) | ||
| Calcium | 110 mg | (11 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 6.1 g | |||
| Uric acid | 58 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 19 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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)
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.
