Peel and spiralize sweet potato and carrots.
Wash and spiralize zucchinis.
Peel and finely chop shallot and garlic.
Wash and finely chop chili.
Heat a large non-stick pan over medium-high heat.
Add vegetable broth to the pan. When it starts boiling, add sweet potato, carrot, shallot, garlic and chili and move around quickly but carefully with tongs.
After about 2 minutes, add zucchini and continue stir-frying for another minute or two until sweet potato is cooked through.
Remove from heat and add to a large bowl.
Season with salt, pepper to taste and drizzle with olive oil if desired. Stir well and serve hot.
Serving Size 4 Servings
Servings 1
- Amount Per Serving
- Calories 171
- % Daily Value *
- Total Fat 4g7%
- Saturated Fat 1g5%
- Sodium 421mg18%
- Potassium 780mg23%
- Total Carbohydrate 33g11%
- Dietary Fiber 6g24%
- Sugars 9g
- Protein 3g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Peel and spiralize sweet potato and carrots.
Wash and spiralize zucchinis.
Peel and finely chop shallot and garlic.
Wash and finely chop chili.
Heat a large non-stick pan over medium-high heat.
Add vegetable broth to the pan. When it starts boiling, add sweet potato, carrot, shallot, garlic and chili and move around quickly but carefully with tongs.
After about 2 minutes, add zucchini and continue stir-frying for another minute or two until sweet potato is cooked through.
Remove from heat and add to a large bowl.
Season with salt, pepper to taste and drizzle with olive oil if desired. Stir well and serve hot.
Medical Review by Chef Robert Lewis , Professional Chef, Author, and Speaker
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