Directions:
- Steam sweet potato and cauliflower until tender (I do 5 minutes in the microwave on high for the potato and 2 minutes for the cauliflower).
- Heat nonstick skillet on medium heat.
- Add water, onion, and mushrooms. Saute for 1 - 2 minutes.
- Add sweet potato, cauliflower, curry, extract and Splenda. Cook until water is evaporated and vegetables are beginning to brown.
- Reduce heat to low and continue to cook, stirring often, for 2-3 minutes.
- Add egg whites, salt and pepper. Continue to stir-cook until egg whites are done.
- Enjoy.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 511.26 Kcal (2141 kJ) | ||
| Calories from fat | 225.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.11g | 39% | |
|---|---|---|---|
| Sodium | 120.99mg | 5% | |
| Potassium | 1205.24mg | 26% | |
| Total Carbs | 51.3g | 17% | |
| Sugars | 13.72g | 55% | |
| Dietary Fiber | 13.42g | 54% | |
| Protein | 27.21g | 54% | |
| Vitamin C | 32.4mg | 54% | |
| Vitamin A | 1.3mg | 43% | |
| Iron | 8.4mg | 46% | |
| Calcium | 522.7mg | 52% | |
| Amount Per 100 g | |||
| Calories | 99.12 Kcal (415 kJ) | ||
| Calories from fat | 43.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.87g | 39% | |
|---|---|---|---|
| Sodium | 23.46mg | 5% | |
| Potassium | 233.66mg | 26% | |
| Total Carbs | 9.95g | 17% | |
| Sugars | 2.66g | 55% | |
| Dietary Fiber | 2.6g | 54% | |
| Protein | 5.28g | 54% | |
| Vitamin C | 6.3mg | 54% | |
| Vitamin A | 0.3mg | 43% | |
| Iron | 1.6mg | 46% | |
| Calcium | 101.3mg | 52% | |
* 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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