Whole30 Semiya Upma
Transform your breakfast or brunch routine with this delicious and health-conscious twist on a classic South Indian dish—Whole30 Semiya Upma! This grain-free version swaps traditional semiya (vermicelli) for spiralized sweet potatoes, making it perfect for Whole30, Paleo, or gluten-free diets without compromising on flavor. Packed with vibrant vegetables like carrots, green beans, and peas, and infused with aromatic spices including mustard seeds, cumin, and curry leaves, this quick and hearty recipe is brimming with nutrients and authentic Indian flavors. The subtle tang from lemon juice and the freshness of coriander leaves make it a wonderfully balanced and satisfying meal. Ready in just under an hour, this wholesome dish is a flavorful way to start your day or impress at meal times.
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Recipe Information
Ingredients
- 2 large Sweet potatoes
- 2 tablespoons Coconut oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 10 leaves Curry leaves
- 1 large, sliced Onion
- 1 small, slit Green chili
- 1 teaspoon, finely chopped Ginger
- 1 medium, diced Carrot
- 100 grams, chopped Green beans
- 75 grams Green peas
- 1 teaspoon Salt
- 2 tablespoons, chopped Coriander leaves
- 1 tablespoon Lemon juice
Instructions
Peel the sweet potatoes and spiralize them using a spiralizer. If you don't have a spiralizer, you can also grate them using a large grater.
Heat the coconut oil in a large pan over medium heat.
Once the oil is hot, add mustard seeds. When they start to splutter, add cumin seeds and curry leaves. Stir for a few seconds.
Add the sliced onion and saute until the onion becomes translucent.
Add the slit green chili and chopped ginger, and saute for another minute.
Add the diced carrot, chopped green beans, and green peas. Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften.
Add the spiralized sweet potatoes to the pan, along with salt. Mix well to combine everything.
Cover the pan with a lid and cook on low heat for about 10-12 minutes, stirring occasionally, until the sweet potatoes are cooked but still slightly firm.
Once the sweet potatoes and vegetables are cooked through, add chopped coriander leaves and lemon juice. Stir to combine.
Turn off the heat and serve the Whole30 semiya upma hot, garnished with additional coriander leaves if desired.
Nutrition Facts
Calories |
804 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.7 g | 39% | |
| Saturated Fat | 23.4 g | 117% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2742 mg | 119% | |
| Total Carbohydrate | 122.5 g | 45% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 36.7 g | ||
| Protein | 16.6 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 294 mg | 23% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1097 mg | 23% | |
*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.
