I love this recipe, it’s colorful, tasty and easy to make. The ingredients pack a powerful punch in the nutrition department. Butternut is filling, yet surprisingly low in calories ( just 45 cal per 100 g.) It contains no saturated fats or cholesterol, and is a rich source of dietary fiber. Sweet potatoes are rich in antioxidants and have a high vitamin A (immune system) content. They make the perfect pair! Sweet and simple.
1 medium-sized butternut
2-3 medium-sized sweet potatoes
1 red onion
2 cloves fresh garlic
1 teaspoon olive oil.
1/2 teaspoon cinnamon.
1. Cut and peel the butternut. Pre-boil the butternut and sweet potato.
2. In a pan or wok, saute the red onion and garlic in some olive oil for about 2 minutes.
3. Add the butternut and sweet potato to the onion and garlic. Lastly add a dash of cinnamon.
Red onions give a nice twist to your traditional stir-fry. Red onions are really heathy and really low in calories. Plus, they are super tasty are really good-looking!
This stir-fry turned out really great and was soooooooooooo delicious! You kinda just throw it all in! Use the things you like, ditch the things you don’t.
6-7 Whole baby tomatoes, 1 red onion, 200g tofu, 1/2 a sliced green pumpkin, 5-6 button mushrooms, 400g baby spinach, 1 head of broccoli, 1/2 red and 1/2 green bell pepper, 1 tablespoon soy sauce, your choice of noodles (about 200g), 3 cloves fresh garlic, a little ginger.
1. Saute the onions, ginger and garlic in the soy sauce for about 2 minutes. In another bowl, boil the noodles until done.
2. Add the pumpkin, broccoli, mushrooms, tofu and tomatoes (whole). Saute for another 3 minutes.
3. Lastly add the noodles, peppers and spinach. Mix and saute for 3-4 minutes and you’re done!
This makes enough for really hearty servings for two people.