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Ingredients
US|METRIC
4 SERVINGS
- 180 grams turnip (washed and cut into cubes)
- 150 grams beetroot (washed and cut into cubes)
- 150 grams butternut squash (peeled and cut into cubes)
- 2 Tbsp. coconut oil
- 1 pinch sea salt
- freshly ground black pepper (A little)
- 150 grams red cabbage (sliced thinly)
- 1/2 lemon
- 100 grams quinoa (dry weight)
- 200 grams kale (washed)
- 4 spring onions (sliced)
- 5 radish (sliced thinly)
- 2 free range eggs
- sesame seeds (optional)
- 2 cloves garlic (minced)
- 1 pinch sea salt
- 2 Tbsp. tahini
- 1 lemon
- 1 Tbsp. extra-virgin olive oil
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NutritionView More
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370Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories370Calories from Fat170 |
% DAILY VALUE |
Total Fat19g29% |
Saturated Fat8g40% |
Trans Fat |
Cholesterol105mg35% |
Sodium290mg12% |
Potassium1020mg29% |
Protein13g |
Calories from Fat170 |
% DAILY VALUE |
Total Carbohydrate44g15% |
Dietary Fiber10g40% |
Sugars8g |
Vitamin A250% |
Vitamin C230% |
Calcium25% |
Iron30% |
* 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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