Directions:
- Slice zucchini into thinly sliced (1/4 inch) pieces, set aside.
- Dice red bell pepper and onion, set aside.
- Heat olive oil in a large saute pan or wok over medium-low heat.
- Add garlic and saute for 1 minute.
- Add onion to pan. Cook 2 minutes or until pieces begin to soften.
- Add bell pepper, zucchini, and edamame. Stir and cook for 2 minutes.
- Strain tomatoes, reserving juice (about 1 cup). Combine solid tomato chunks with vegetable mixture and stir.
- Whisk together reserved tomato and orange juice; pour over vegetables.
- Turn heat to low and simmer 15 to 20 minutes.
- Add basil and toss together.
- Serve over brown rice and garnish.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 203.66 Kcal (853 kJ) | ||
| Calories from fat | 46.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.21g | 8% | |
|---|---|---|---|
| Sodium | 11.54mg | 0% | |
| Potassium | 593.32mg | 13% | |
| Total Carbs | 30.92g | 10% | |
| Sugars | 6.89g | 28% | |
| Dietary Fiber | 6.45g | 26% | |
| Protein | 10.61g | 21% | |
| Vitamin C | 49.3mg | 82% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 10mg | 56% | |
| Calcium | 74.1mg | 7% | |
| Amount Per 100 g | |||
| Calories | 78.39 Kcal (328 kJ) | ||
| Calories from fat | 18.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.01g | 8% | |
|---|---|---|---|
| Sodium | 4.44mg | 0% | |
| Potassium | 228.38mg | 13% | |
| Total Carbs | 11.9g | 10% | |
| Sugars | 2.65g | 28% | |
| Dietary Fiber | 2.48g | 26% | |
| Protein | 4.08g | 21% | |
| Vitamin C | 19mg | 82% | |
| Vitamin A | 0.2mg | 16% | |
| Iron | 3.9mg | 56% | |
| Calcium | 28.5mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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