Sauteed Vegetables with Rosemary Potatoes


This delicious vegan dish is inspired in Denny´s Skillets. They have a variety of skillets with sauteed potatoes and vegetables. I cooked a vegan version that includes pumpkin seeds or pepitas. These seeds are a great sorce og magnesium, phosphorous and copper. As the other seeds, they are also loaded with protein.

This vegan dish is very simple to prepare. You just needto boil some potatoes, cut and sautee your favorite veggies. I used red, yellow and orange pepper and onion. Then, for the serving dish,I spread some lettuces.

Once the potatoes are tender, transfer them to a recipient with ice cubes. Then, cut them in thin slices and either sautteed them, baked them or serve.

I finished this nutritious dish with a drizzle of olive oil.



yield: 4 servings

1 cup peppers chopped

1 onion chopped

about 4 cups red potatoes

1/4cup pepitas

1/2tsp rosemary

a pinch of sea salt

a drizzle of organic coconut oil

Olive oil for serving



1- Boil water in a big pot with the pinch of salt and rosemary. Once the water is boiling, add the potatoes and cook until tender.

2- While the potatoes are cooking, cut all the vegetables.

3- Turn up a stove top and drizzle organic coconut oil on the pan.

4- Add all of the vegetables and cook until golden and tender.

5- Now, add the pepitas.

6- When serving, spread on your plate some lettuces.

7- Add some sliced potatoes and on top ad the vegetables with the pepitas.


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