Sautéed Potato Fajita Bowl
- Time: 15 minutes
- Servings: 2
- Serving Size: 6.0 ounces
- Stage: Post-Recovery
INGREDIENTS:
- Red or white potato - 1 small (120 grams)
- Olive oil - 1 tsp (5 grams)
- Red bell pepper - 1/2 medium (70 grams)
- Garlic powder - 1/4 tsp
- Paprika, ground - 1/4 tsp
- Black pepper, ground - 1/4 tsp
- Black beans, cooked - 1 cup (172 grams)
- Sea salt - 1/2 tsp
- Cilantro, chopped fresh leaves - 2 tbsp (4 grams)
- Hemp seeds - 2 tsp (7 grams)
INSTRUCTIONS:
- Chop the potato and microwave for 1 minute. Also chop the bell pepper. Mix the garlic powder, paprika, and black pepper in a small bowl and set aside.
- Place a large pan over medium heat and add the olive oil and the potatoes. Cook for 3-4 minutes.
- Add the bell pepper and the spice mix. Cook for another 3-4 minutes. Stir occasionally.
- Drain the black beans. Turn off the heat and add the beans to the pan. Mix gently and let stand for about a minute so they warm up.
- Serve and garnish with sea salt (1/4 tsp per serving), cilantro (1 tbsp per serving), and hemp seeds (1 tsp per serving). Enjoy!
*Note: Divide equally by the listed number of servings. Stays fresh in the refrigerator for 1-2 days.
NUTRITION FACTS per serving:
- Calories 205
- Protein 10 grams
- Carbs 33 grams
- Fat 5 grams
- Fiber 10 grams
- Sugar 3 grams
- Iron 15% DV
- Calcium 4% DV
- Sodium 25% DV
DV = Daily Value, Based on diet for healthy adults
Nutritionist notes: This recipe is great at helping our stomach feel fuller for longer due to the high fiber content and the potatoes (which are widely-known for helping with that). Try this for lunch or even a weekend breakfast!
Tags: dairy-free, soy-free, gluten-free, vegan, vegetarian, plant-based, high-fiber, gastric sleeve, vsg, bariatric, recipe
*The picture is meant for illustrative purposes and may sometimes not be representative of the serving size. For a precise serving size please follow the list of ingredients carefully, using grams as the most exact measurement.