Sweet Potato and Vegetable Stew

0
Average: 0 (0 votes)
(0 votes)
Sweet Potato and Vegetable Stew
share Share
print
bookmark_border Copy URL
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
593
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie593 cal.(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 %)
Niacin4.6 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 %)
Potassium1,483 mg(37 %)
Calcium110 mg(11 %)
Magnesium76 mg(25 %)
Iron2.8 mg(19 %)
Iodine12 μg(6 %)
Zinc1 mg(13 %)
Saturated fatty acids6.1 g
Uric acid58 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.