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Roasted Veggie & Quinoa Salad with Tahini Garlic Dressing
WALLFLOWER KITCHEN16Ingredients
40Minutes
380Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1 Tbsp. olive oil
- 1 butternut squash (or 2 medium sweet potatoes cubed)
- 1 head cauliflower (cut into small florets)
- 1 tsp. ground cumin
- 1 tsp. ground turmeric
- 1 pinch salt (and pepper, to taste)
- 250 grams cooked quinoa
- 250 grams puy lentils (cooked)
- 150 grams kale (chopped with stalks removed)
- 1 radicchio (medium, or 1/2 small red cabbage chopped)
- 4 Tbsp. Tahini
- 1 Tbsp. balsamic vinegar
- 4 Tbsp. water (boiled)
- 1/2 tsp. garlic powder
- 2 Tbsp. nutritional yeast (optional)
- 1 tsp. miso paste (optional)
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NutritionView More
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380Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories380Calories from Fat80 |
| % DAILY VALUE |
| Total Fat9g14% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium160mg7% |
| Potassium1450mg41% |
| Protein20g |
| Calories from Fat80 |
| % DAILY VALUE |
| Total Carbohydrate58g19% |
| Dietary Fiber21g84% |
| Sugars5g |
| Vitamin A240% |
| Vitamin C170% |
| Calcium20% |
| Iron35% |
* 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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