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Southwestern Sauté

You don't need oil in order to cook your veggies!
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1
Calories 280 kcal

Ingredients
 

  • 1 cup (145g) Corn - Available in 6-ounce bags
  • 1 (323g) Zucchini (large-sized)
  • 8 (128g) Asparagus Spears (medium-sized) - Available in 12-ounce bags
  • 1 (182g) Tomato (large-sized)
  • 4 (72g) Cremini Mushrooms - Available in 8-ounce containers
  • 1 cup (30g) Spinach - Available in 5-ounce bags
  • 1 (44g) Lime (juiced)
  • 1 tbsp (1g) Cilantro (chopped, optional) - About 1 small bunch
  • 1 tsp (7g) Sriracha Sauce (optional) - Available in 10-ounce bottles

Instructions
 

  • Spiralize or slice the zucchini, and slice the mushrooms and tomato.
  • Place one handful of spinach on a plate with the sliced tomato.
  • Add a small amount of water to a sauté pan and sauté the zucchini, mushrooms, and asparagus on high heat for 1 - 2 minutes, or until tender.
  • Remove the zucchini, mushrooms, and asparagus from the sauté pan, and then sauté the corn.
  • Finally, place all ingredients onto the plate with the spinach and tomato.
  • Optional: Add a squeeze of lime juice and sriracha sauce to the veggies, and garnish with fresh cilantro.

Nutrition

Calories: 280kcalCarbohydrates: 58gProtein: 16gFat: 4.1gFiber: 13g