Colorful Sweet Potato Spinach Pan with Roasted Almonds
This flavorful sweet potato spinach pan, topped with crunchy almonds, combines healthy plant power and ample satiation in a dish that is both light and hearty.
- 30 minutes
- 2 servings
- Main course
- vegan
- vegetarian
- folatreich
- plant-based
- vitamin-a-reich
- vitamin-k-reich
Ingredients
- 200 g Sweet potatoes (medium-sized)
- 300 g Spinach
- 50 g Almonds
- 200 g Tomatoes (large)
- 10 g Olive oil
Instructions
- Peel the sweet potatoes and cut them into cubes. Sauté in a pan with 1 tablespoon of olive oil for about 10 minutes until lightly browned.
- Coarsely chop the almonds and roast them in a separate pan without fat until golden brown.
- Add the spinach and diced tomatoes to the sweet potatoes and cook for another 5-7 minutes until the spinach has wilted.
- Season with salt and pepper and sprinkle the roasted almonds on top.
- Drizzle with the remaining olive oil and serve warm.
What is actually in it? Up-Food calculates over 30 nutrients for this recipe from the real ingredient amounts – based on verified USDA data, not estimates.
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