Yield: 4
Autumn Vegetable Sauté
This creamy, dreamy, warm and comforting autmn vegetable dish pairs excellent as a side with lean protein or served over rice or lentils as a main dish! Asian flavors give it a sweet and spicy twist.
Prep Time
5 minutes
Cook Time
20 minutes
Total Time
25 minutes
Ingredients
- 1 large sweet potato, peeled and diced
- 2 tsp extra virgin olive oil
- 1 large yellow squash, diced
- 1/2 cup carrots, shredded
- 1 cup asparagus, trimmed and sliced
- 1/2 red onion, diced
- 2 tbsp tahini
- 2 tbsp coconut aminos
- 2 tbsp pure maple syrup
- 1/2 tsp Sriracha
- 2 cloves minced garlic
- 1 tsp sesame oil
Optional Toppings
- 2 tbsp hemp seeds
- 2 tbsp pepitas
- 2 tbsp nutritional yeast
Instructions
- Heat olive oil over medium heat. Once warmed, add all vegetables.
- Stir in coconut aminos, sesame oil, maple syrup, tahini, minced garlic and sricha and bring to a boil, adding water as needed to prevent sticking.
- Cover with a lid and simmer vegetables for 15-20 minutes, stirring regularly.
- Serve plain in a bowl or over your favorite rice, and top with additional toppings as desired.
Nutrition Information:
Yield:
4Serving Size:
1 gramsAmount Per Serving: Calories: 298Total Fat: 13gSaturated Fat: 2gTrans Fat: 0.003gUnsaturated Fat: 11gSodium: 248mgCarbohydrates: 37gFiber: 7gSugar: 13gProtein: 11g
