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Vegetable Porridge

Vegetable Porridge

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Submitted by Sparklejet

Might want to eat it with a blindfold. It tastes a hell of a lot better than it looks.

YIELD

2 servings

PREP

5 min

COOK

25 min

READY

30 min

Ingredients

2 2
MEDIUM MEDIUM SWEET POTATOES, OR YAMS
diced
½ 0.5
LARGE LARGE BUTTERNUT SQUASH
diced *
100 1E+2
GRAMS GRAMS DATES
pitted
1 1
CLOVE CLOVE GARLIC
grated
½ 0.5
LARGE LARGE ONIONS
diced
1 1
MEDIUM MEDIUM SWEET RED BELL PEPPERS
diced
100 1E+2
GRAMS GRAMS ROLLED OATS
1 5
TEASPOON ML CINNAMON
ground
1 5
TEASPOON ML NUTMEG
ground
1 5
TEASPOON ML GINGER
ground
1 5
TEASPOON ML SALT AND BLACK PEPPER *

Directions

Add the dates, sweet potatoes, butternut squash and garlic to a large pan

Add just enough boiling water to the pan to completely submerge the ingredients

Simmer for 20 minutes

Mash the sweet potatoes, butternut squash and dates until an even consistency is achieved (no need to drain water)

Add the red pepper, onion, rolled oats and seasoning to the pan

Simmer for a few more minutes, stirring occasionally

Leave to stand for a few minutes before serving.

* not incl. in nutrient facts Arrow up button

Comments

 

 

Nutrition Facts

Serving Size 157g (5.5 oz)
Amount per Serving
Calories 238 8% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 24mg 1%
Total Carbohydrate 17g 17%
Dietary Fiber 8g 31%
Sugars g
Protein 13g
Vitamin A 238% • Vitamin C 85%
Calcium 6% • Iron 12%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
 

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