Go Back
–+ servings
Sweet potatoes and mushrooms
Print

Sweet potatoes with mushrooms, green beans and greens

This sweet potato with mushrooms, green beans and green leaves recipe is truly delish and super simple to prepare!
Course Brunch, Dinner, Lunch, Main Course, Side Dish
Cuisine European Cuisine, Mediterranean, World Cuisine
Diet Gluten Free, Low Calorie, Low Salt
Prep Time 5 minutes
Cook Time 20 minutes
0 minutes
Total Time 25 minutes
Servings 4 people
Calories 232kcal
Author Ramona Sebastian

Equipment

  • pan
  • knife
  • chopping board
  • wooden spoon

Ingredients

  • 3 medium sweet potatoes
  • 300 g mushrooms (10.58 oz)
  • 300 g green beans (10.58 oz)
  • 400 g spring greens (14.11 oz) collard * (see recipe notes)
  • 1 tbps olive oil or coconut oil
  • 1 pinch salt
  • 1 pinch pepper or chilli flakes for extra spice
Metric - US Imperial

Instructions

  • Cut the sweet potatoes and the green beans into small chunks.
  • Put the coconut oil along with the sweet potatoes and the green beans in a frying pan and cook covered for about 6 minutes.
  • Add the mushrooms and cook for a further 5 minutes.
  • Add the green leaves and let it cook for another 2 minutes.
  • Season with salt and pepper.

Notes

  • Spring greens can be substituted with kale or spinach. They are as good.
  • Sweet potatoes are such a nice alternative to the conventional potato but have fewer calories and personally, I think they are so much tastier.
This is such a hearty any time in the year meal.
Enjoy!

Nutrition

Calories: 232kcal | Carbohydrates: 45g | Protein: 8g | Fat: 4g | Saturated Fat: 3g | Sodium: 139mg | Potassium: 1162mg | Fiber: 9g | Sugar: 12g | Vitamin A: 31969IU | Vitamin C: 24mg | Calcium: 115mg | Iron: 3mg