Mediterranean Veggie Delight
A heart-healthy, cholesterol-lowering vegan recipe inspired by Mediterranean flavors.
Ingredients
- 1 large sweet potato, peeled and cubed
- 1 cup green beans, trimmed
- 1 zucchini, sliced
- 2 cups spinach leaves
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper to taste
Instructions
Preheat the oven to 400°F (200°C).
In a large bowl, toss the sweet potato cubes with 1 tbsp of olive oil, garlic powder, paprika, salt, and pepper.
Spread the seasoned sweet potatoes on a baking sheet and roast in the preheated oven for 20-25 minutes or until tender.
In a large skillet, heat the remaining olive oil over medium heat.
Add the green beans and zucchini, sauté for 5-7 minutes until slightly tender.
Add the spinach leaves and cook until wilted.
Season the veggies with salt and pepper to taste.
Serve the roasted sweet potatoes with the sautéed green beans, zucchini, and spinach on a plate.
Estimated Nutrition
Per serving
| Calories | 250 |
| Protein (g) | 10 |
| Carbs (g) | 35 |
| Fiber (g) | 9 |
| Sugar (g) | 8 |
| Saturated fat (g) | 1 |
| Trans fat (g) | 0 |
| Sodium (mg) | 300 |
| Cholesterol | 0 |