Name: Baked beans with sweet potato and a side salad of Swiss chard, tomato, and onion.
Yield: 689.65 gramos
Ingredients: 1 sweet potato (300g); 1/2 cup of whole canned beans (128g); 50 grams of fresh Swiss chard; 1 ripe, tomato (75g); 1 small white onion (80g); 1 commercial-size container of plain, low-fat yogurt (125g); 1 tablespoon of sunflower oil (9g)

Ingredientes

o1 sweet potato (300g)

o1/2 cup of whole canned beans (128g)

o50 grams of fresh Swiss chard

o1 ripe, tomato (75g)

o1 small white onion (80g)

o1 commercial-size container of plain, low-fat yogurt (125g)

o1 tablespoon of sunflower oil (9g)

Método de preparación

Thoroughly wash the beans. Preheat the oven to 200°C. Scrub the sweet potato well, cut it into cubes, and roast in the oven for 45-60 minutes. Julienne the Swiss chard, tomato, and onion. Mix the natural yogurt, salt, and pepper in a bowl to make the dressing. Serve the lentils with the roasted sweet potato and the Swiss chard salad dressed with the yogurt dressing.

Información nutricional

	Por 100 g	Por porción (690 g)	% DDR
Energía	84 kcal	582 kcal	29 %
Grasa	2 g	12 g	19 %
Grasas saturadas	0 g	1 g	6 %
Colesterol	0 mg	1 mg	0 %
Sodio	87 mg	597 mg	25 %
H. Carbono	14 g	100 g	33 %
Azúcares	2 g	16 g
Fibra alimentaria	2 g	16 g	65 %
Proteína	3 g	18 g

Recetas deMilena María

Nutricionista · MP1261

Alimentación a tu medida

Baked beans with sweet potato and a side salad of Swiss chard, tomato, and onion.

lunes, 21 de octubre de 2024