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Stew with sweet potato, Brussels sprouts and feta
 
 
4 ServingsPTM30 min

Stew with sweet potato, Brussels sprouts and feta


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Directions

  1. Cook the sweet potatoes for 7-8 minutes. Add the sprouts and cook for 10 minutes until they are al dente.
  2. Meanwhile, roast the pine nuts in a dry, hot frying pan.
  3. Drain the potatoes and sprouts. Do not crush them completely and season with salt and pepper.
  4. 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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