Roasted Zucchini and Sweet Potato Medley
This Zucchini and Sweet Potato Medley is a kidney-friendly, low-sodium dish that's easy to whip up and perfect as a side for various lunches or dinners. This nutritious medley combines the mild flavors of zucchini with the sweet, earthy tones of sweet potatoes, creating a harmonious and health-conscious choice for anyone monitoring their sodium intake. Its simplicity and versatility make it a go-to recipe for a wholesome and satisfying addition to any meal.
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Servings: 6 servings
Serving Size:0.5 cup
Nutrition
Calories:154 kcal
Carbs:16 g
Sodium:244 mg
Potassium:377 mg
Phosphorus:73 mg
Protein:3 g
Fiber:3 g
Equipment
- 1 Casserole dish or roasting pan
- 1 Chopping knife
- 1 Cutting Board
- Parchment paper
- Large mixing bowl
Ingredients
- 2 Zucchini Cut into half-moons
- 1 Sweet potato Peeled and sliced
- ½ cup Chickpeas
- 1 Onion, small Cut into strips
- ¼ cup Olive oil
- 2 tbsp Garlic Minced
- 1 tbsp Rosemary, fresh Chopped
- 1 tsp Black pepper
- ½ tsp Salt
Instructions
- Preheat oven to 400℉
- Add prepared vegetables, chickpeas, oil, rosemary, salt and pepper to a large mixing bowl. Toss to combine well.
- Place on a large parchment paper lined pan and cook for about 30 minutes or until tender and browned. Mix around the vegetables halfway through to ensure even cooking.
Full Nutrition
Nutrition Facts
Roasted Zucchini and Sweet Potato Medley
Amount Per Serving (0.5 cup)
Calories 154
Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Sodium 244mg11%
Potassium 377mg11%
Carbohydrates 16g5%
Fiber 3g13%
Sugar 5g6%
Protein 3g6%
Vitamin A 5487IU110%
Vitamin B1 0.1mg7%
Vitamin B2 0.1mg6%
Vitamin B3 1mg5%
Vitamin B5 0.5mg5%
Vitamin B6 0.2mg10%
Vitamin C 15mg18%
Vitamin E 1mg7%
Vitamin K 10µg10%
Calcium 37mg4%
Copper 0.1mg5%
Folate 24µg6%
Iron 1mg6%
Manganese 0.3mg15%
Magnesium 25mg6%
Phosphorus 73mg7%
Selenium 1µg1%
Zinc 0.4mg3%
* Percent Daily Values are based on a 2000 calorie diet.
