Roasted Pepper Potato Bowl
| 7 |
65 |
485 |
| Ingredients |
Minutes |
Calories |
|
| Prep |
Cook |
Servings |
| 10 min |
55 min |
2
|
This dish is simple, but don’t let the short list of ingredients fool you
Ingredients
|
3 cup
|
Sweet potato
|
|
1 cup
|
Red bell pepper
|
|
1 cup
|
White onion
|
|
6 cup
|
Mixed vegetable salad
|
|
1 tsp
|
Cinnamon
|
|
2 tbsp
|
Hemp seeds, shelled
|
|
2 tbsp
|
Raisins, seedless (sultana)
|
Instructions
- Preheat oven to 450°F.
- Wash and chop the sweet potato, red bell pepper, and white onion into small even pieces. Roast in the oven for 45 minutes.
- Meanwhile, place the greens in a large bowl. When the sweet potatoes are soft, the vegetables are done roasting. Place them over the bed of greens.
- Sprinkle cinnamon, hemp seeds, and raisins on top of your bowl, and enjoy!
Notes
- Refrigerate in an air-tight container for up to 5 days.
Nutrition Facts
Per Portion
Calories
485
Calories from fat
92
Calories from saturated fat
0.9
Total Fat
10.2 g
Saturated Fat
0.1 g
Trans Fat
0
Polyunsaturated Fat
1.4 g
Monounsaturated Fat
0.2 g
Cholesterol
0
Sodium
2309 mg
Potassium
2147 mg
Total Carbohydrate
88 g
Dietary Fiber
15.6 g
Sugars
39 g
Protein
18.1 g
Dietary servings
Per Portion
| Fruit |
0.2 |
| Meat Alternative |
0.7 |
| Vegetables |
10.4 |
Energy sources
Meal Type(s)
