Broccoli, Cauliflower, and Potato Saute
Simple and delicious sauteed chopped broccoli, cauliflower, golden and sweet potatoes. Lightly seasoned with garlic powder, salt, and pepper.
- 3 cups broccoli chopped, 1 inch pieces
- 2 cups cauliflower chopped, 1 inch pieces
- 8 ounces potato julienned, 2-inch strips
- 8 ounces sweet potato julienned, 2-inch strips
- 2 tbsp olive oil extra virgin, more as needed
- 1 tsp garlic powder
- 1/2 tsp pepper
- tsp salt
Puncture skin of potatoes with a fork, all around several times.
Heat potatoes on high for 2-3 minutes until they are hot. Set aside and let cool.
Chop broccoli and cauliflower into 1-inch pieces.
Heat olive oil in frying pan over medium-high heat.
Add broccoli and cauliflower and cook and stir for 5 minutes.
Peel potatoes and cut into 2-inch julienned strips. Add to the frying pan and cook over medium heat. Stir and turn vegetables to evenly cook.
Season with garlic, salt and pepper. Continue to cook until vegetables are fork-tender.
Sodium: 49mg | Calcium: 46mg | Vitamin C: 65mg | Vitamin A: 5648IU | Sugar: 3g | Fiber: 4g | Potassium: 538mg | Calories: 129kcal | Monounsaturated Fat: 3g | Polyunsaturated Fat: 1g | Saturated Fat: 1g | Fat: 5g | Protein: 3g | Carbohydrates: 19g | Iron: 1mg