Sweet potatoes with carrots and kidney beans
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
Ingredients:1 - 2 tsp olive oil1 1/2 cup finely chopped sweet potatoes (or: 200 g)1 cup finely chopped carrots (or: 150 g)1/2 cup cooked/canned kidney beans (or: 150 g)Seasonings according to taste
- heat oil in a smallish to medium pan
- add carrots and stir-fry for one or two minutes
- add sweet potatoes, stir-fry for another 3 minutes
- add kidney beans and some water, lower the heat and simmer until the beans are heated through and the veggies cooked to your taste.
Season to your taste. I usually add about /2 tsp of salt or soy sauce.
I usually eat this as a quick and tasty lunch ( = 1 serving). My guess is that as a side dish it makes 2 - 3 servings.
*~* Variations *~*
Obviously, one can vary the amount of ingredients though I like this best if sweet potatoes remain the main ingredients.
You can use less oil and add water sooner which means the veggies are cooked rather than fried.
I chop the potato and carrots up very finely so they don't take long to cook. Just dicing them will probably make the preparation time shorter.
I'd appreciate any infos on your experiences or changes - how long it took you to prepare this, what changes you made, what spices you used.
Number of Servings: 1
Recipe submitted by SparkPeople user JULIA75.
- add carrots and stir-fry for one or two minutes
- add sweet potatoes, stir-fry for another 3 minutes
- add kidney beans and some water, lower the heat and simmer until the beans are heated through and the veggies cooked to your taste.
Season to your taste. I usually add about /2 tsp of salt or soy sauce.
I usually eat this as a quick and tasty lunch ( = 1 serving). My guess is that as a side dish it makes 2 - 3 servings.
*~* Variations *~*
Obviously, one can vary the amount of ingredients though I like this best if sweet potatoes remain the main ingredients.
You can use less oil and add water sooner which means the veggies are cooked rather than fried.
I chop the potato and carrots up very finely so they don't take long to cook. Just dicing them will probably make the preparation time shorter.
I'd appreciate any infos on your experiences or changes - how long it took you to prepare this, what changes you made, what spices you used.
Number of Servings: 1
Recipe submitted by SparkPeople user JULIA75.
Nutritional Info Amount Per Serving
- Calories: 450.3
- Total Fat: 10.3 g
- Cholesterol: 0.0 mg
- Sodium: 550.7 mg
- Total Carbs: 80.7 g
- Dietary Fiber: 17.8 g
- Protein: 11.2 g
Member Reviews
-
AKELAZ
Very very good and so many possible variations. On this, my first attempt, I added smoked paprika with the seasonings, used chiickpeas because it was what I had and wilted some spinach over the top at the end. I see endless delicious lunches, each slightly different, stretching before me! Thank you. - 7/8/16