Aug 31, 2019 Dinner
A wholesome, heart-healthy meal perfect for a nourishing dinner, this recipe brings together the natural flavors of pumpkin, tomatoes, onions, and garlic, with the added depth of virgin coconut oil. Designed for those following a low-sodium, high-fiber diet, it's not only a feast for your tastebu...
Ingredients
- 1 tablespoon Virgin Coconut Oil
- 1 tsp(s) Salt
- 1 tsp ground, Pepper
- 100 g tapas
- 100 g Huhn Tepanyaki
- 110 g Tomatoes
- 15 g Garlic, raw
- 61 g Onion
- 671 g Pumpkin
- 700 g Uncooked
Instructions
- Prepare your ingredients: Dice the tomatoes and onion, mince the garlic, and cut the pumpkin into small, even pieces.
- In a large pot, heat the virgin coconut oil over medium heat. Add the minced garlic and chopped onion, sautéing until they become translucent and fragrant.
- Add the diced tomatoes to the pot and cook until they start to soften, about 5 minutes.
- Introduce the pumpkin pieces to the pot, stirring to combine with the other ingredients. If necessary, add a little water to prevent sticking.
- Season the mixture with salt and pepper according to your taste. Allow it to simmer until the pumpkin is tender, approximately 20 minutes.
- Finally, stir in the Huhn Tepanyaki and tapas, cooking for an additional 10 minutes to ensure they're heated through and flavors have melded.
Nutrition Information
- Calories: 410
- Carbohydratecontent: 47
- Fibercontent: 6
- Sugarcontent: 8
- Sodiumcontent: 51
- Proteincontent: 15
- Fatcontent: 20
- Saturatedfatcontent: 5
- Monounsaturatedfatcontent: 0
- Polyunsaturatedfatcontent: 0
- Unsaturatedfatcontent: 0
- Transfatcontent: 0