Sweet Potato Salad with Peppers and Mushrooms
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
255
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 255 cal. | (12 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.8 g | (26 %) |
more nutritional values
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 11.5 mg | (96 %) | ||
| Vitamin K | 75.9 μg | (127 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.9 mg | (33 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 109 μg | (36 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 18.6 μg | (41 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 155 mg | (163 %) | ||
| Potassium | 829 mg | (21 %) | ||
| Calcium | 49 mg | (5 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 63 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Sweet potato
- 250 grams shiitake mushrooms
- 2 red Bell pepper
- 1 red onion
- 2 Tbsps vegetable oil
- salt
- freshly ground peppers
- 2 Tbsps Pine nuts
- 1 Tbsp balsamic vinegar
- 200 grams mixed Lettuce (e.g., Lollo Rosso and Bionda, sorrel and Oakleaf)
Preparation steps
1.
Rinse the potatoes and steam in a steamer basket over simmering water about 30 minutes. Then peel, cool and cut into wedges. Clean the mushrooms, remove hard stems and cut the caps into strips. Rinse the bell peppers, cut in half, trim and cut into strips. Peel onion, halve and cut into thin strips.
2.
Fry potato wedges with the onion in hot oil in a non-stick pan for 2-3 minutes. Season with salt and pepper, add the mushrooms and fry 2-3 minutes. Add the pine nuts and paprika and cook together 2-3 minutes longer. Remove from the heat, season with balsamic vinegar, salt and pepper and let cool slightly.
3.
Clean lettuces, rinse, spin dry, pluck into smaller pieces and arrange on plates. Top with sweet potato salad and serve.
