Ingredients
1 cup sweet potato chopped
½ cup asparaguschopped
½ cup mushroomssliced
¼ cup red onionchopped
400 g can black beans
1 tbsp dried Italian seasoning
1 tsp ground tumeric
2 eggsoptional
2 tbsp coconut oil
salt and pepper
Directions
What are we cooking today?
1
The beauty of this dish is that just about any vegetables from the fridge can be used.
Getting started
2
In a large sauté pan, heat coconut oil over medium heat.
3
Add all of the veggies and sauté for 10 minutes.
4
Add beans and spices and heat through, another 3-5 minutes.
5
Eggs can be scrambled in during the last 3 minutes of cooking.
6
Serve on a plate and sprinkle with salt and pepper if desired.
Annabelles tips
7
Veggies can be chopped and prepped in advance. Aim for ¼ inch in size for the veggies. They will cook quicker and more evenly that way.
Nutrition Facts
2 servings
Serving size
- Amount per serving
- Calories598
- % Daily Value *
- Total Fat 21g27%
- Saturated Fat 13.5g68%
- Cholesterol 169mg57%
- Sodium 128mg6%
- Total Carbohydrate 75.1g28%
- Dietary Fiber 21g75%
- Total Sugars 11.6g
- Protein 27.5g
- Calcium 7mg1%
- Iron 55mg306%
- Potassium 1110mg24%
- Vitamin D 392mcg1961%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
1 cup sweet potato chopped
½ cup asparaguschopped
½ cup mushroomssliced
¼ cup red onionchopped
400 g can black beans
1 tbsp dried Italian seasoning
1 tsp ground tumeric
2 eggsoptional
2 tbsp coconut oil
salt and pepper
Done