Lunchbox
Asian Stir Fry
| Total time:
| Prep:
| Cook:
| Servings:
|
| 40 min |
10 min |
30 min |
2 |
Dietary Restrictions
VegetarianDairy-freeEgg-freePeanut-freeTree-nut-freeFish-freeShellfish-freePork-FreeRed meat-freeSesame-Free
Ingredients
-
1
sweet potato
-
1
Teaspoon
avocado oil
-
1/2
Cup
broccoli
-
1/2
Cup
edamame
-
6
Ounce
spaghetti
-
1
Teaspoon
avocado oil
-
1
carrot
-
1
yellow onion
-
1
Teaspoon
ginger powder
-
3
garlic clove
-
3
Tablespoon
low sodium soy sauce
Directions
-
Pre-heat the oven to 400 degrees F. / 204 degrees C.
-
Prepare the sweet potato fries: Peel and cut the sweet potato into sticks resembling fries. Place the sweet potato fries on a baking tray and season with some avocado oil, to prevent them from sticking to the tray. Bake for 30 minutes or until the fries look golden on the outside but feel soft on the inside.
-
While the fries are baking, steam the broccoli and the edamame for 8 to 10 minutes or until soft. Then prepare the pasta by filling a pot with water and bringing it to a boil. Optionally, add a pinch of salt to the cooking water. Add the pasta and cook per package instructions.
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Nutrition Facts per Serving
| Nutrient |
Amount |
| Calories
| 558 kcal |
| Fat
| 8 g |
| Carbohydrates
| 103 g |
| Protein
| 21 g |
| Fiber
| 10 g |
| Sugar
| 11 g |
| Sodium
| 846 mg |
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