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Spiced Roasted Turnip, Carrots And Broccoli With Almond-balsamic Dressing (vegan, Gluten-free, Paleo)
EYE CANDY POPPER20Ingredients
40Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 1 turnip (large organic, peeled, and cut into small bite-size cubes)
- 2 organic carrots (washed, ends trimmed, cut into bite-size slices)
- 1/4 tsp. turmeric
- 1/2 tsp. paprika powder
- 1/2 tsp. Herbes de Provence
- 2 Tbsp. olive oil (good quality organic)
- 1 broccoli (organic, depending on size, washed, cut into small bite-size florets)
- 1 chickpeas (BPA-free can, 398 ml organic, drained)
- 2 garlic cloves (organic, minced)
- 1/2 lemon (organic, juiced)
- sea salt (fine grey)
- 3 Tbsp. olive oil (good quality organic)
- 1/2 head lettuce (organic, your choice, washed and dried, cut into bite-size chunks)
- pickled beets (Organic)
- sauerkraut (Naturally fermented organic, mine has kimchi spices)
- 1 Tbsp. Dijon mustard
- 1 Tbsp. maple syrup
- 1/3 cup olive oil
- 1/4 cup balsamic vinegar
- 1 Tbsp. almond butter
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