Sauteed Root Vegetables

https://app.nutriversity.com/recipe/view/497/sauteed-root-vegetables

Amt Measure Ingredient Cal Carb Pro Fat GI
1largesweet potatosweet potato16214914282
1cupparsnipsparsnips110.81068485
1cupcarrotscarrots52.5495343
1/2head, medium (about 5-3/4" dia)cabbagecabbage113.510523415
1onionsweet onionssweet onions105.910011210
2tablespoonsesame oilsesame oil240.4002450
1tablespoongarlic powdergarlic powder32.128610
1/4cupcoconut aminoscoconut aminos102480035
1/2teaspoonAsian Fish SauceAsian Fish Sauce10100
1/2teaspoonsaltsalt00000
1/2tsp, groundblack pepperblack pepper2.93000
Totals: 917 Calories Balance: 64-7-29 923.1 588 68 261 47

This recipe makes 4 cupss

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Active Time: 10 minutes

Total Time: 20 minutes

Peel and grate sweet potato, parsnips, carrots, and cabbage as needed. Dice onion.

Heat sesame oil in large wok over medium high heat.

Add vegetables to wok and stir fry 8-10 minutes, until tender.

Add garlic, coconut aminos, fish sauce, and salt and pepper to vegetables. Toss to coat.

Remove from heat and serve hot.
Categories
Equipment
Cuisines
Lifestyles
Whole 30
Note for Asian Fish Sauce: ensure no sugars or preservatives (Red Boat brand is Whole 30 endorsed)