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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 289.5
  • Total Fat: 21.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 93.4 mg
  • Total Carbs: 23.0 g
  • Dietary Fiber: 7.0 g
  • Protein: 6.5 g

View full nutritional breakdown of Vegetable Sauté calories by ingredient
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Vegetable Sauté

Submitted by: BERNERQUILTS

Introduction

Tasty, filling meal or divide into fourths, for a side. The sunflower seeds add a bit of nutty flavor and crunch. Tasty, filling meal or divide into fourths, for a side. The sunflower seeds add a bit of nutty flavor and crunch.
Number of Servings: 1

Ingredients

    Extra Light Olive Oil, 1 tbsp
    Cabbage, red, fresh, 4 leaf , sliced thinly
    Sunflower Seeds, without salt, .5 oz (1tbs)
    Onions, raw, .5 medium (2-1/2" dia) , sliced
    Carrots, raw, 1 medium, grated
    Baby Spinach, fresh, 1 cup
    Zucchini, baby, .5 medium, sliced thinly
    Tumeric, sprinkle to taste
    1 ro 2 Cloves of fresh garlic (optional), sliced
    Sea Salt, to taste(optional)

Directions

Prepare vegetables.
Heat Olive Oil.
Sauté onions and garlic until soft.
Add rest of vegetables except spinach.
Sauté until tender
Sprinkle with tumeric
Add spinach and sunflower seeds, stir, cover and heat until spinach is limp.
Salt to taste(optional)

Can be served over 1/2 cup of brown rice.
Can double recipe because it keeps well in glass container in refrigerator to reheat for lunch the next day.




Number of Servings: 1

Recipe submitted by SparkPeople user BERNERQUILTS.






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