2018/11/02 Lunch Vegetables
This low-carb, high-fiber lunch featuring steamed vegetables, enoki mushrooms, tender eggplant, crisp capsicum, and rich tomato puree is not only a healthy choice but also aligns with Healthyfied Recipes. It's designed to nourish your body while satisfying your cravings for a wholesome meal.
Ingredients
- 0.25 teaspoon Salt
- 0.25 tsp ground, Pepper
- 100 g Capsicum Green
- 2 g Mushrooms, Enoki, Raw
- 3 tbsp(s) Tomato Puree
- 400 g Eggplant, raw
- 400 g Steamed
Instructions
- Prepare all vegetables: wash and cut the eggplant into slices, trim the ends off the enoki mushrooms, and dice the capsicum.
- Steam the 400g of vegetables until fully cooked and tender, about 15 minutes.
- While the vegetables are steaming, season them with 0.25 teaspoon of salt and a quarter teaspoon of ground pepper.
- Once the vegetables are steamed, transfer them to a large bowl.
- Add the 3 tablespoons of tomato puree to the steamed vegetables. Mix well to ensure all the vegetables are coated evenly.
Nutrition Information
- Calories: 68
- Carbohydratecontent: 15
- Fibercontent: 6
- Sugarcontent: 10
- Sodiumcontent: 212
- Proteincontent: 3
- Fatcontent: 1
- Saturatedfatcontent: 0
- Monounsaturatedfatcontent: 0
- Polyunsaturatedfatcontent: 0
- Unsaturatedfatcontent: 0
- Transfatcontent: 0