Heart-Healthy Potato Stir-Fry
Quick, flavorful, and packed with nutritious ingredients, this Heart-Healthy Potato Stir-Fry is your ultimate choice for a wholesome meal. Featuring tender, microwaved red potatoes, vibrant bell peppers, baby spinach, and fragrant garlic, this recipe brings together heart-friendly staples in just 30 minutes. A splash of low-sodium soy sauce and a hint of fresh lemon juice elevate the dish with zesty, savory flavors, while parsley adds a bright, herbal touch. Perfect for busy weeknights, this stir-fry can be enjoyed on its own or served over quinoa or brown rice for a satisfying boost of complex carbs. Easy to make, low in sodium, and rich in fiber, this one-pan wonder reinvents comfort food with a healthful twist!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 pieces small red potatoes
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion
- 1 medium bell pepper (red, yellow, or green)
- 2 cups baby spinach
- 3 cloves garlic
- 2 tablespoons low-sodium soy sauce
- 0.5 teaspoon ground black pepper
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh parsley
Instructions
Wash the red potatoes thoroughly and cut them into 1/4-inch thick slices. Place them in a microwave-safe bowl and cover with a damp paper towel. Microwave for 5 minutes to soften them slightly.
While the potatoes are in the microwave, slice the onion and bell pepper into thin strips. Mince the garlic cloves.
Heat 1 tablespoon of extra virgin olive oil in a large non-stick skillet over medium-high heat.
Add the sliced onion and bell pepper to the skillet. Stir-fry for about 3 minutes, or until the vegetables begin to soften.
Add the minced garlic and stir-fry for another minute until fragrant.
Push the vegetables to the side of the skillet and add the remaining 1 tablespoon of olive oil.
Add the microwaved potato slices to the skillet. Spread them out in a single layer and let them cook for about 3 minutes on one side, or until they begin to brown.
Gently stir the potatoes to mix with the vegetables, and cook for another 2 minutes.
Add the baby spinach to the skillet, and pour in the low-sodium soy sauce. Stir-fry everything together for another 2 minutes, until the spinach wilts slightly.
Season the stir-fry with ground black pepper and fresh lemon juice.
Remove the skillet from the heat and sprinkle with chopped fresh parsley.
Serve the heart-healthy potato stir-fry warm, either on its own or over a bed of cooked quinoa or brown rice.
Nutrition Facts
Calories |
1003 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.6 g | 38% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1156 mg | 50% | |
| Total Carbohydrate | 170.2 g | 62% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 21.2 g | ||
| Protein | 26.0 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 242 mg | 19% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 4694 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
