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Paynes
Stew with sweet potato, Brussels sprouts and feta
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Ingredients
Directions
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Cook the sweet potatoes for 7-8 minutes. Add the sprouts and cook for 10 minutes until they are al dente.
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Meanwhile, roast the pine nuts in a dry, hot frying pan.
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Drain the potatoes and sprouts. Do not crush them completely and season with salt and pepper.
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Stir in the feta and half of the roasted pine nuts. Divide the rest of the pine nuts and the arugula or spinach.
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Nutrition
555Calories
Sodium0% DV1.6g
Fat38% DV25g
Protein38% DV19g
Carbs19% DV58g
Fiber44% DV11g
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