Sweet potatoes are packed with beta-carotene, which can help reduce the risk of breast cancer! For more cancer-fighting recipes, visit LetsBeatBreastCancer.org!
Ingredients, Makes 4 servings
2 pounds sweet potatoes, peeled and cut in 1/2-inch pieces
1/4 cup vegetable broth
3 garlic cloves, minced
1 small onion, chopped
1 small red bell pepper, chopped
1 small green bell pepper, chopped
1 tablespoon sweet paprika
Kosher or sea salt, to taste
Freshly ground black pepper, to taste
Directions
Place sweet potatoes in a large saucepan and cover with water. Simmer for about 15 to 17 minutes until tender. Drain and set aside.
Heat broth in a large skillet over medium heat. Cook garlic, onion, and bell peppers for about 4 minutes.
Add paprika, salt, and black pepper and continue to cook for 5 minutes, until vegetables are soft. Add the sweet potatoes and cook to heat through.
Chef’s Notes: Sweet potatoes are loaded with vitamin A, fiber, and potassium.
If you follow a gluten-free diet, double check the veggie broth to make sure it doesn’t contain gluten.
Source: The Get Healthy, Go Vegan Cookbook by Neal Barnard, MD, and Robyn Webb
Per serving: Calories: 198; Fat: 0.7 g; Saturated Fat: 0.1 g; Calories from Fat: 2.8%; Cholesterol: 0 mg; Protein: 4 g; Carbohydrate: 46 g; Sugar: 15 g; Fiber: 7 g; Sodium: 105 mg; Calcium: 76 mg; Iron: 2.2 mg; Vitamin C: 74 mg; Beta-Carotene: 22,197 mcg; Vitamin E: 3 mg
Please feel free to tailor Physicians Committee recipes to suit your individual dietary needs.
