Veggie Saute with Carrots Recipe

Looking for an easy Veggie Saute with carrots recipe? Learn how to make Veggie Saute with carrots using healthy ingredients.


Submitted by bumbiema

Makes 6 servings



Corn, squash, carrots, black beans, bok choy & tomatoes sauteed in olive oil. Good over rice.

Recipe Ingredients for Veggie Saute with carrots

2 ears of corn
1 large carrot, chopped
1 large zucchini, diced
1 1/2 cups Bok Choy, chopped
15 1/2 oz. black beans, canned
14 1/2 oz. diced tomatoes, canned
1 clove garlic, minced
2 tbsp. olive oil
2/3 tsp. sea salt

Recipe Directions for Veggie Saute with carrots

  1. Remove kernels from corn cobs.

  2. Peel and finely slice carrot.

  3. Rinse and chop bok choy.

  4. Rinse and drain beans.

  5. Mince garlic.

  6. Heat oil in large skillet. Add garlic & stir. Add bok choy and stir to keep garlic from browning. Add corn, squash & carrots; stir.

  7. Add drained beans & tomatoes with juice. Stir and simmer 10-15 minutes.

  8. Serve as a side or over rice as a main dish.

Categories

Vegetables, Main Dish

Nutrition Facts
Serving Size 254.9g
Amount Per Serving
Calories
339
Calories from Fat
55
% Daily Value*
Total Fat
6.1g
9%
Saturated Fat
1.0g
5%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
243mg
10%
Potassium
1540mg
44%
Total Carbohydrates
56.5g
19%
Dietary Fiber
13.7g
55%
Sugars
5.9g
Protein
18.3g
Vitamin A 70% Vitamin C 47%
Calcium 13% Iron 24%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Low in saturated fat
  • No cholesterol
  • High in dietary fiber
  • High in manganese
  • High in magnesium
  • High in potassium
  • High in thiamin
  • Very high in vitamin A
  • High in vitamin C
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