Healthy Recipes for a Vegan Pregnancy : Sides (part 18) - Cuban Black Beans, Sweet Potatoes, and Rice, Spanish Artichoke and Zucchini Paella

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Cuban Black Beans, Sweet Potatoes, and Rice

Stir some plain steamed rice right into the pot, or serve it alongside these well-seasoned beans.

SERVES 4

3 cloves garlic, minced

2 large sweet potatoes, peeled and chopped small

2 tablespoons olive oil

2 (15-ounce) cans black beans, drained

34 cup vegetable broth

1 tablespoon chili powder

1 teaspoon paprika

1 teaspoon cumin

1 tablespoon lime juice

Hot sauce, to taste

2 cups cooked rice

Folic Acid: 

Vitamin B12: NA

Protein: 

Iron: 

Zinc: 

Calcium: 

Vitamin D: NA

1. In a large skillet or pot, sauté garlic and sweet potatoes in olive oil for 2–3 minutes.

2. Reduce heat to medium-low and add beans, vegetable broth, chili powder, paprika, and cumin. Bring to a simmer, cover, and allow to cook for 25–30 minutes until sweet potatoes are soft.

3. Stir in lime juice and hot sauce, to taste. Serve hot over rice.

Per Serving

Calories: 387 | Fat: 8g | Sodium: 491mg | Fiber: 13g | Protein: 13g

 

Spanish Artichoke and Zucchini Paella

Traditional Spanish paellas are always cooked with saffron, but this version with zucchini, artichokes, and bell peppers uses turmeric instead for the same golden hue.

SERVES 4

3 cloves garlic, minced

1 yellow onion, diced

2 tablespoons olive oil

1 cup white rice, uncooked

1 (15-ounce) can diced or crushed tomatoes

1 green bell pepper, chopped

1 red or yellow bell pepper, chopped

12 cup artichoke hearts, chopped

2 zucchini, sliced

2 cups vegetable broth

1 tablespoon paprika

12 teaspoon turmeric

34 teaspoon parsley

12 teaspoon salt

Folic Acid: 

Vitamin B12: NA

Protein: 

Iron: 

Zinc: 

Calcium: 

Vitamin D: NA

1. In the largest skillet you can find, heat garlic and onions in olive oil for 3–4 minutes until onions are almost soft. Add rice, stirring well to coat, and heat for another minute, stirring to prevent burning.

2. Add tomatoes, bell peppers, artichokes, and zucchini, stirring to combine. Add vegetable broth and remaining ingredients, cover, and simmer for 15–20 minutes, or until rice is done.

Per Serving

Calories: 260 | Fat: 1g | Sodium: 1,016mg | Fiber: 6g | Protein: 7g

 

 
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