Martha Stewart Detox Meals
1. Preheat oven to 400 degrees. Toss sweet potato with 1/2 teaspoon oil and 1/4 teaspoon salt; spread in an even layer on half of a rimmed baking sheet. Toss beets with 1/2 teaspoon oil and 1/8 teaspoon salt; spread on other half of sheet (so that beets don't discolor potatoes). Roast, stirring halfway through, until tenter, 35 to 40 minutes.
2. Meanwhile, bring a large saucepan of water to a boil; add vinegar. Break each egg into teacup. Reduce heat so that water is just simmering. Slightly immerse 1 teacup, and gently slide egg into water. Use a spoon to fold edges of white over egg. Repeat with remaining eggs. Simmer until whites are just set buy yolks are runny, 2 to 3 minutes. Transfer eggs to a towel using a slotted spoon, and drain.
3. Thinly slice beet greens. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium heat. Add greens, leek, 1/4 teaspoon pepper; cook until tender and lightly browned, 8 to 10 minutes. Stir in quinoa, thyme, and vegetables ; press down using a rubber spatula. Cook until quinoa is warm, 1to 2 minutes. Divide among 4 plates; top each with 1 egg, and season with a pinch of pepper.
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Serving Size: 1 Serving (405g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 509 | ||
Calories from Fat: 260 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.9g | 39 % | |
Saturated Fat 8.2g | 41 % | |
Monounsaturated Fat 11.6g | ||
Polyunsanturated Fat 3.8g | ||
Cholesterol 1057.5mg | 325 % | |
Sodium 447mg | 15 % | |
Potassium 714.6mg | 19 % | |
Total Carbohydrate 27.5g | 8 % | |
Dietary Fiber 4.1g | 16 % | |
Sugars, other 23.4g | ||
Protein 35.4g | 51 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 509
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