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Ingredients
US|METRIC
2 SERVINGS
- 4 leaves lacinato kale (thick stems discarded, leaves chopped, see notes)
- olive oil
- 1 fresh lime (or lemon)
- 1 cup fresh spinach (loosely packed, chopped)
- 2 Tbsp. leaf parsley (chopped fresh flat-)
- 1 Tbsp. fresh dill (chopped)
- 1 Tbsp. chopped fresh cilantro
- 1 tsp. fennel leaves (chopped fresh, optional, see notes)
- table salt
- 1/2 Tbsp. extra-virgin olive oil
- 1 sweet potato (cubed, I use the white-fleshed Asian variety)
- 1 cup vegetable broth
- 1/2 tsp. mild curry powder
- 1/4 tsp. smoked paprika
- 1/4 tsp. ground cumin
- 1/2 cup pasta (fregola, or Israeli couscous, see notes)
- 1 medium carrot (diced)
- 1/2 cucumber (field, or 1 pickling cucumber, diced)
- 1 summer squash (small, or yellow zucchini, diced)
- 1 red bell pepper (small, diced)
- 1 bulb fennel (anise, chopped)
- 1 cup chickpeas
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NutritionView More
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490Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories490Calories from Fat140 |
| % DAILY VALUE |
| Total Fat15g23% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol |
| Sodium1240mg52% |
| Potassium1040mg30% |
| Protein14g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate77g26% |
| Dietary Fiber11g44% |
| Sugars11g |
| Vitamin A370% |
| Vitamin C180% |
| Calcium10% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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