Sweet Potato Salad with Peppers and Mushrooms

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Sweet Potato Salad with Peppers and Mushrooms
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Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
246
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie246 kcal(12 %)
Protein5.17 g(5 %)
Fat10.99 g(9 %)
Carbohydrates34.16 g(23 %)
Sugar added0 g(0 %)
Roughage7.72 g(26 %)
Vitamin A1,793.73 mg(224,216 %)
Vitamin D0.25 μg(1 %)
Vitamin E1.49 mg(12 %)
Vitamin B₁0.14 mg(14 %)
Vitamin B₂0.22 mg(20 %)
Niacin4.12 mg(34 %)
Vitamin B₆0.57 mg(41 %)
Folate32.2 μg(11 %)
Pantothenic acid1.84 mg(31 %)
Biotin1.31 μg(3 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C67.13 mg(71 %)
Potassium690.35 mg(17 %)
Calcium82.2 mg(8 %)
Magnesium47.68 mg(16 %)
Iron4.09 mg(27 %)
Iodine1.34 μg(1 %)
Zinc1.09 mg(14 %)
Saturated fatty acids1.4 g
Cholesterol0 mg

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)
How healthy are the main ingredients?
Sweet potatoshiitake mushroomPine nutsonionsalt

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.