[cooked-sharing]
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.
1 servings
4 Servings
- Amount per serving
- Calories171
- % Daily Value *
- Total Fat 4g6%
- Saturated Fat 1g5%
- Sodium 421mg19%
- Total Carbohydrate 33g12%
- Dietary Fiber 6g22%
- Total Sugars 9g
- Protein 3g
- Potassium 780mg17%
* 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
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.
Notes
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