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Ingredients Needed

• 1 sweet potato
• 1 Tbsp. chili powder
• 2 or 3 white potatoes
• 1 head broccoli
• 1 shallot
• salt and pepper
• 1 clove minced garlic
• hot sauce if desired
• ½ cup vegetable broth
• salad greens, 1 lime

Directions

Bake or microwave the potatoes ahead of time – 30-40 minutes in 375-degree oven (whole). They should be soft on the outside – but it is alright if they are still firm in the center.  Chop the shallot. Dice the potatoes into ½” chunks. Leave the skins on…. Trust me, you need the fiber. Using a bit of vegetable broth to keep the food from sticking to the pan, sauté the shallot and garlic over medium heat for a couple of minutes. Add the potatoes and distribute evenly. Let them cook for 10-15 minutes, adding a little broth as needed to keep the pan moist, and stir or toss frequently. Add the chili powder and a few sprinkles of salt and pepper while cooking. While the potatoes cook, rinse the broccoli and chop into bite sized pieces. Once the potatoes are warmed and softened add the broccoli on top, add about ¼ cup broth (just enough to cover the bottom of the pan), cover and simmer on low for about 5 minutes. Cut the lime into quarters. Add the greens to large bowls and top with the potato mixture. Add hot sauce if desired, or squeeze a lime over the finished dish.  Serves 4.

Hint: You can prep the potatoes on the weekend, and have them ready to go for a quick meal after work.

Benefits

Broccoli is high in calcium which is vital for the prevention and treatment of osteoporosis. However, the calcium in green vegetables is a much more useable form for our bodies than calcium from dairy or from supplements.

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