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Creamy Coriander Dressing with Mexican Pasta Salad
VEGAN BOWLS14Ingredients
20Minutes
320Calories
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Ingredients
US|METRIC
5 SERVINGS
- 1/2 cup fresh coriander (packed)
- 1 lemon
- 1/4 cup chickpeas (drained and rinsed)
- 1 Tbsp. maple syrup
- 1 Tbsp. Tahini
- 1/4 cup water
- 1 tsp. salt
- 400 grams dried pasta (you can use a GF version if you want)
- 1 can black beans (drained)
- 1 can corn (drained)
- 250 grams cherry tomatoes (halved)
- 4 handfuls baby spinach
- 1 seasoning (sachet of Mexican/ burrito, homemade or store-bought)
- oil (as needed, optional)
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NutritionView More
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320Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories320Calories from Fat60 |
| % DAILY VALUE |
| Total Fat7g11% |
| Saturated Fat0.5g3% |
| Trans Fat |
| Cholesterol25mg8% |
| Sodium850mg35% |
| Potassium700mg20% |
| Protein13g |
| Calories from Fat60 |
| % DAILY VALUE |
| Total Carbohydrate56g19% |
| Dietary Fiber10g40% |
| Sugars6g |
| Vitamin A35% |
| Vitamin C60% |
| Calcium10% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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