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Roasted Vegetable & Quinoa Harvest Bowls
MINIMALIST BAKER16Ingredients
30Minutes
630Calories
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Ingredients
US|METRIC
4 SERVINGS
- 4 whole carrots (peeled and quartered, large pieces halved)
- 1 1/2 cups yellow potatoes (~115 g quartered baby)
- 2 Tbsp. maple syrup (divided)
- 2 Tbsp. olive oil (divided)
- sea salt
- black pepper
- 1 Tbsp. fresh rosemary (chopped, or dried)
- 2 cups brussels sprouts (halved)
- 1 cup white quinoa (well rinsed + drained)
- 1 3/4 cups water
- 1 pinch sea salt
- 1/2 cup tahini
- 1 lemon (juiced, ~3 Tbsp or 45 ml)
- 3 Tbsp. maple syrup
- fresh herbs (parsley, thyme, etc.)
- pomegranate arils
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NutritionView More
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630Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories630Calories from Fat240 |
% DAILY VALUE |
Total Fat27g42% |
Saturated Fat4g20% |
Trans Fat |
Cholesterol |
Sodium410mg17% |
Potassium1280mg37% |
Protein18g |
Calories from Fat240 |
% DAILY VALUE |
Total Carbohydrate86g29% |
Dietary Fiber15g60% |
Sugars23g |
Vitamin A250% |
Vitamin C130% |
Calcium30% |
Iron40% |
* 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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