Potato Recipe
Description
This vibrant vegetable stir-fry centers on tender diced potatoes and crisp broccoli, carrots, zucchini, and green beans. The dish is seasoned with earthy turmeric and a gentle kick of Asian chili powder, creating a warm, aromatic flavor profile that is both comforting and invigorating. The vegetables retain a pleasant crunch while absorbing the savory spices, resulting in a texturally interesting meal. It is an excellent choice for weeknight dinners when you need something quick, healthy, and satisfying. Simple to prepare with common pantry staples, this vegan-friendly main dish offers a wholesome balance of nutrients and bold, home-style flavors that the whole family will enjoy.Ingredients
Directions
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Trim the ends off the green beans and cut them into 1-inch pieces.
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Peel the zucchini and carrot, then dice them into small, uniform cubes.
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Peel the small potato and dice it into pieces similar in size to the other vegetables.
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Heat a large skillet over medium-high heat with a splash of oil.
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Add the diced potatoes and carrots first, as they take longer to cook, and saut&# 195;© for 5 minutes.
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Add the zucchini, green beans, and broccoli florets to the skillet.
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Sprinkle the turmeric and Asian chili powder over the vegetables and toss to coat evenly.
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Cover the skillet and cook for 10-12 minutes, stirring occasionally, until the potatoes are tender and vegetables are crisp-tender.
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Taste and adjust seasoning with salt and pepper if desired, then serve immediately.
Nutrition Facts
Servings 1 serving
- Amount Per Serving
- Calories 63.6kcal
- % Daily Value *
- Total Fat 0.6g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 70.5mg3%
- Total Carbohydrate 13.7g5%
- Dietary Fiber 4.2g17%
- Sugars 3.8g
- Protein 3.3g7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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