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Episode 11, Season 2 of Healthy Gourmet.


  • 454 grams baby spinach

  • 1 sweet potato, diced and satueed

  • 1/4 cup pumpkin seeds, raw or toasted and seasoned

  • 2 limes, juiced

  • 1/2 cup extra virgin olive oil

  • Himalayan sea salt and freshly ground black pepper, to taste


  • 1.

    Sautee sweet potato in a medium skillet. Throw over spinach in a large bowl. Squeeze in juice of 1 lime, drizzle with extra virgin olive oil, and season with sea salt and freshly ground black pepper. Toss and serve.


Calories: 113 cal
Fat: 10.1 g
Sodium: 36 mg
Carbohydrates: 4.4 g
Fiber: 1.3 g
Protein: 2.0 g

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