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Roasted Potato and Split Pea Salad with Miso Vinaigrette
LOVEPULSES17Ingredients
75Minutes
260Calories
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Ingredients
US|METRIC
6 SERVINGS
- 2 Tbsp. white miso paste
- 2 Tbsp. brown rice vinegar
- 2 Tbsp. lime juice (freshly squeezed)
- 1 tsp. toasted sesame oil
- 1 tsp. tamari
- 1 garlic clove (minced)
- 1/4 cup olive oil
- 1 cup yellow split peas (or green, soaked in purified water w/ a splash of acv overnight)
- sea salt
- 2 lb. fingerling potatoes (halved or quartered)
- 1 1/2 Tbsp. coconut oil (neutral, melted)
- freshly ground black pepper
- 2 Tbsp. rosemary (chopped, optional)
- 3 medium carrots (diced diagonally)
- 1 red onion (medium, cut into small wedges)
- 1 bunch parsley (finely chopped)
- 1 handful dill (finely chopped, optional)
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NutritionView More
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260Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories260Calories from Fat130 |
| % DAILY VALUE |
| Total Fat14g22% |
| Saturated Fat4.5g23% |
| Trans Fat |
| Cholesterol |
| Sodium440mg18% |
| Potassium830mg24% |
| Protein5g |
| Calories from Fat130 |
| % DAILY VALUE |
| Total Carbohydrate32g11% |
| Dietary Fiber5g20% |
| Sugars4g |
| Vitamin A120% |
| Vitamin C80% |
| Calcium6% |
| Iron15% |
* 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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