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Sauteed green beans with red pepper and sweet potatoes
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Sauteed green beans with sweet potatoes and red pepper

This vegetable dish is tasty, kid-friendly and vegan, using green beans, using red pepper, sweet potatoes, garlic, a blend of avocado oil and olive oil. 
Course Dinner, lunch
Cuisine French
Keyword gluten-free, sauteed vegetables
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 people
Calories 274kcal

Ingredients

  • 2 lbs green beans
  • 2 large sweet potatoes
  • 1 red pepper
  • 10 garlic cloves
  • 4 tbsp avocado oil
  • 0.5 cup water optional
  • 1 tsp salt
  • 1 tbsp black pepper

Instructions

  • Cut the edges of the green beans, then cut them into 2 or 3 bite-size chunks and rinse them well. 
    Fresh green beans
  • Peel the sweet potatoes, cut them into small pieces and rinse.
  • Remove the seeds from the red pepper, cut it into pieces and rinse.
  • Pour the avocado oil into a large wide pan or skillet, then start sauteeing the potatoes on medium heat for 10 minutes. Stir every 3-4 minutes.
  • Add the green beans, red pepper, crushed garlic cloves, salt and pepper. Cook for another 5 minutes on high heat. Stir occasionally.
    Sauteed green beans with red pepper and sweet potatoes
  • Optional: add 1/2 cup of cold water to the vegetable mix to prevent from becoming too dry or from burning. Stir, the mix will quickly absorb the water. Cover with lid to retain humidity and let it finish cooking on low to medium heat another 10 minutes.
    Cover sauteed green beans with a lid
  • Serve immediately. 
    Sauteed green beans, sweet potatoes in avocado oil

Notes

Optionally, sprinkle olive oil once in the plate for added flavor. Adding the olive oil at the very end also preserves its phytonutrients and keeps it at low temperature.

Nutrition

Calories: 274kcal | Carbohydrates: 34g | Protein: 6g | Fat: 14g | Saturated Fat: 1g | Sodium: 635mg | Potassium: 810mg | Fiber: 9g | Sugar: 11g | Vitamin A: 11720IU | Vitamin C: 69.5mg | Calcium: 124mg | Iron: 3.1mg