Potato, Bell Pepper, & Mushroom Bowl

Name: Potato, Bell Pepper, & Mushroom Bowl
Cuisine: American
Ingredients: 1/2 cup thinly sliced onions; 1/4-1/2 cup water, more if needed; 2 cups thinly chopped portobello or other mushrooms; 1/2 cup thinly sliced red bell peppers; 1 tsp lemon juice; 1/4 cup fresh parsley, roughly-chopped; 2 tbsp finely chopped spring onions; 1/2 tsp chili flakes; Optional additions (recipes on Medical Medium Blog); Ketchup; Hot sauce; Honey mustard; Fresh salsa

4 steps

Updated at: Thu, 17 Aug 2023 03:07:15 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories89.2 kcal (4%)

Total Fat0.9 g (1%)

Carbs17.5 g (7%)

Sugars11.2 g (12%)

Protein6.5 g (13%)

Sodium650.7 mg (33%)

Fiber3.6 g (13%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

½ cuponions

thinly sliced

¼ cupwater

more if needed

2 cupsportobello

thinly chopped, or other mushrooms

½ cupred bell peppers

thinly sliced

1 tsplemon juice

¼ cupfresh parsley

roughly-chopped

2 Tbspspring onions

finely chopped

½ tspchili flakes

Instructions

Step 1

Steam whole potatoes for 45 minutes or until tender when pierced with a fork. Remove from heat and cool.

Step 2

Place a non-stick ceramic skillet on medium-high heat and add the onions. Cook until soft and browned, for about 8-10 minutes, adding a tablespoon of water as you go to prevent sticking.

Step 3

When the onions are ready, add the mushrooms and bell peppers, and continue cooking for another 3-5 minutes until the mushrooms and bell peppers are soft. Remove from heat and stir in the lemon juice.

Step 4

Serve immediately with potatoes, garnished with fresh parsley, spring onions, and chili flakes. Add optional spices or seasoning as desired.

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