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🍽️ Spinach-Mango Vegetable Dish

240 kcal · 30 min · 4 servings

Ingredients

• 750 g young spinach leaves
• 200 g spring onions (2 bunches)
• 800 g ripe mango (2 ripe mangoes)
• 2 tbsp sprout oil
• 30 g ginger (1 piece)
• 30 g sunflower seeds (2 tbsp)
• 20 g amaranth pops
• salt
• cayenne pepper

Instructions

1. 1. Wash the spinach thoroughly under running water.
2. 2. Spin the spinach dry and remove any tough stems.
3. 3. Clean the spring onions and wash them as well.
4. 4. Cut the spring onions into pieces about two centimeters in size.
5. 5. Peel the mangoes carefully from the skin.
6. 6. Cut the flesh into slices away from the pit.
7. 7. Cut the mango slices into cubes about one centimeter in size.
8. 8. Heat one tablespoon of oil in a pot.
9. 9. Add the spring onions to the hot oil.
10. 10. Sauté the onions over medium heat for five minutes with the lid on.
11. 11. Add the prepared spinach to the pot.
12. 12. Sauté the spinach for another five minutes with the lid on.
13. 13. Peel the ginger in the meantime.
14. 14. Grate the ginger finely and catch the juice that comes out.
15. 15. Add the mango cubes to the spinach.
16. 16. Add the grated ginger and the ginger juice.
17. 17. Heat the mixture over medium heat for three minutes with the lid on.
18. 18. Heat the remaining oil in a non-stick pan.
19. 19. Roast the sunflower seeds over low heat for three to four minutes.
20. 20. Add the amaranth pops to the pan and heat them briefly.
21. 21. Season the spinach-mango vegetable dish with salt.
22. 22. Arrange the vegetables on a plate.
23. 23. Season the roasted sunflower seeds and amaranth pops with cayenne pepper.
24. 24. Sprinkle the seasoned seeds and pops over the vegetables.

Nutrition per serving

• kcal: 240
• Protein: 8 g · Fett/Fat: 10 g · Carbs: 27 g