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Ingredients
US|METRIC
4 SERVINGS
- 8 slices kabocha squash (or buttercup squash, sliced about ¼-inch thick and halved, 16 halves total)
- 8 slices sweet potato (sliced ¼-inch thick)
- 3 cups broccoli florets (trimmed, about 1 head of broccoli)
- 3 cups cauliflower florets (trimmed, about 1/2 a large cauliflower)
- 1/2 purple cabbage (a small, whole leaves pulled off and cut into large 2 1/2 to 3-inch pieces)
- 4 Tbsp. vegetable oil (divided or cooking oil spray)
- sea salt (to taste)
- ground black pepper (to taste)
- 3 vine tomatoes (diced)
- 1/2 jalapeño (diced and seeds removed, add more pepper for extra heat)
- 1/4 red onion (finely chopped)
- 3 garlic cloves (minced)
- 1 lime (juiced)
- 1/4 tsp. chili powder (chipotle)
- 1/4 tsp. ground cumin
- 1/4 cup fresh cilantro (packed)
- 1/2 tsp. sea salt
- 1/2 tsp. ground black pepper
- 1 batch cheese (nacho)
- 1/2 cup sliced black olives
- 1/2 cup canned black beans (rinsed and drained)
- 1 avocado (diced)
- 1/4 cup pickled jalapeños
- 1/4 cup fresh cilantro (packed)
- 1 cup vegan sour cream
- 1/2 cup salsa verde (such as La Costena)
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NutritionView More
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490Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories490Calories from Fat320 |
% DAILY VALUE |
Total Fat36g55% |
Saturated Fat12g60% |
Trans Fat0g |
Cholesterol |
Sodium1200mg50% |
Potassium1490mg43% |
Protein11g |
Calories from Fat320 |
% DAILY VALUE |
Total Carbohydrate42g14% |
Dietary Fiber14g56% |
Sugars17g |
Vitamin A60% |
Vitamin C320% |
Calcium15% |
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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