10 Ingredients
  • 1 small butternut squash, peeled and cut into 1/2-inch pieces (about 2 cups)
  • 1/4 cup olive oil
  • 4 eggs, whisked
  • 1 small yellow onion, finely chopped
  • 3/4 cup unsweetened coconut milk
  • 1 cup frozen shelled edamame, thawed
  • 3 cups cooked rice
  • 1/2 teaspoon kosher salt
  • 2 scallions, trimmed and thinly sliced
  • Watercress and Mushroom Salad with Lime Vinaigrette
Nutrition
254
13% daily value
8 servings
                                       
                                            vegetarian, dairy-​free, gluten-​free
     

Fat

22% 15

Saturated

29% 6

Trans

- 0

Monounsaturated

- 6

Polyunsaturated

- 2

Carbs

8% 25

Carbs (net)

- 23

Fiber

9% 2

Sugars

- 2

Sugars, added

- 0

Protein

15% 7

Cholesterol

27% 80

Sodium

6% 155

Calcium

6% 57

Magnesium

11% 46

Potassium

7% 337

Iron

14% 3

Zinc

9% 1

Phosphorus

20% 137

Vitamin A

26% 236

Vitamin C

12% 11

Thiamin (B1)

16% 0

Riboflavin (B2)

11% 0

Niacin (B3)

11% 2

Vitamin B6

14% 0

Folate equivalent (total)

36% 145

Folate (food)

- 89

Folic acid

- 33

Vitamin B12

8% 0

Vitamin D

3% 0

Vitamin E

13% 2

Vitamin K

15% 18
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