Caribbean Vegetables

Randy Mayor; Jan Gautro

"I got the idea for this recipe one night when I was determined to cook something Caribbean. This is a colorful and flavorful side dish, great when served with grilled jerked meat, or it can stand alone as a meatless entrée." -CL Reader

Yield: 4 servings (serving size: about 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 187
  • Calories from fat: 14%
  • Fat: 2.9g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.4g
  • Protein: 3.6g
  • Carbohydrate: 37.8g
  • Fiber: 5.7g
  • Cholesterol: 0.0mg
  • Iron: 1.2mg
  • Sodium: 150mg
  • Calcium: 47mg

Ingredients

  • 2 teaspoons olive oil
  • 3 cups chopped peeled sweet potato (about 1 pound)
  • 1/2 cup fat-free, less-sodium chicken broth
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon grated peeled fresh ginger
  • 1/2 teaspoon chopped fresh parsley
  • 1/2 teaspoon ground coriander seeds
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 1/4 cups chopped zucchini

Preparation

  1. Heat oil in a large nonstick skillet over medium-high heat. Add sweet potato; saute 5 minutes. Add chicken broth and next 7 ingredients (chicken broth through pepper); cook 15 minutes or until potato is tender. Add zucchini; cook 2 minutes.
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