Lunch
Steamed Vegetables with Sweet Potato
A warm plate of steamed sweet potato, carrot, zucchini, and fennel finished with a little oil and parsley. It is simple, comforting, and easy to pair with a grain or lean protein.
- Vegan
- Vegetarian
- Lactose-free
- Gluten-free
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Ingredients
- 400 g sweet potato
- 2 carrots
- 1 zucchini
- 1/2 fennel bulb
- 1 tsp rapeseed oil
- 2 tbsp parsley
- 1 pinch salt
Method
- Cut the sweet potato and vegetables into similar-sized pieces.
- Steam the sweet potato, carrot and fennel for twelve minutes.
- Add the zucchini and cook for another five to six minutes.
- Serve warm with oil, herbs and a little salt.
Why this recipe is gentle
Everything is gently steamed rather than fried, with no onion, garlic, tomato, or spice. Just a teaspoon of oil and a pinch of salt keep it low in fat and mild.
General information, not medical advice or a treatment claim. Reactions are individual. If heartburn or reflux is frequent, severe or persistent, see a doctor.
Tips
- Fennel and sweet potato sit differently with everyone, so keep the portion moderate.
- Cut the pieces to a similar size so they steam evenly and turn fully tender.
- Serve warm with the herbs stirred through for a fresh finish.
