Sweet Potatoes with Hazelnut and Vegetables

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Sweet Potatoes with Hazelnut and Vegetables
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Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
544
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie544 cal.(26 %)
Protein16 g(16 %)
Fat26 g(22 %)
Carbohydrates58 g(39 %)
Sugar added0 g(0 %)
Roughage14.9 g(50 %)
Vitamin A5.2 mg(650 %)
Vitamin D0.1 μg(1 %)
Vitamin E19.2 mg(160 %)
Vitamin K814.1 μg(1,357 %)
Vitamin B₁0.8 mg(80 %)
Vitamin B₂0.7 mg(64 %)
Niacin7.7 mg(64 %)
Vitamin B₆1.4 mg(100 %)
Folate357 μg(119 %)
Pantothenic acid2.4 mg(40 %)
Biotin42.4 μg(94 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C193 mg(203 %)
Potassium2,462 mg(62 %)
Calcium368 mg(37 %)
Magnesium232 mg(77 %)
Iron10.7 mg(71 %)
Iodine33 μg(17 %)
Zinc3 mg(38 %)
Saturated fatty acids7.4 g
Uric acid184 mg
Cholesterol22 mg
Complete sugar18 g

Ingredients

for
2
Ingredients
1 carrot
1 Red paprika
1 Zucchini
l water
400 grams starchy Sweet potato
50 grams Hazelnuts (chopped)
400 grams Spinach
2 Tbsps parsley (chopped)
20 grams butter
salt
peppers
Nutmeg (grated)
½ garlic clove (finely chopped)
How healthy are the main ingredients?
Sweet potatoSpinachparsleycarrotZucchinisalt

Preparation steps

1.

Peel potatoes and cook in boiling salted water until knife-tender, about 20 minutes.

2.

Rinse all vegetables. Cut paprika in half, remove seeds, cut into strips and cut carrot and zucchini into thin slices.

3.

Saute vegetables in 10 grams (approximately 1/2 ounce) melted butter, pour in water and simmer until boiling. Season with salt and pepper.

4.

Saute spinach in 10 grams (approximately 1/2 ounce) melted butter, add garlic, remove from heat and season with salt, pepper and nutmeg.

5.

Roll drained potatoes in chopped hazelnuts and serve with vegetables. Before serving, sprinkle plates with chopped parsley.