from Tosca Reno's The Eat Clean Diet Cookbook
1. In a Dutch oven, warm EVOO over medium heat. Add onion, pepper, and grated carrot and saute until onion becomes soft and translucent. Stir in chili powder, toasted cumin seeds, red pepper flakes, sea salt and black pepper. Cover and cook over low heat for 10 minutes, stirrring occasionally.
2. Add all remaining ingredients. Blend well. Cover and let simmer for 20 minutes. Remove from heat and serve immediately.
This recipe can be served over brown rice for a hearty variation. Leftovers are perfect in a wrap.
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Serving Size: 1 Serving (163g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 154 | ||
Calories from Fat: 12 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.3g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 18.6mg | 1 % | |
Potassium 516.4mg | 14 % | |
Total Carbohydrate 29.2g | 9 % | |
Dietary Fiber 8.9g | 36 % | |
Sugars, other 20.3g | ||
Protein 8.6g | 12 % | |
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: 154
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