Tossed Peanut-Y Roasted Vegetable Bowls Recipe | Yummly

Tossed Peanut-y Roasted Vegetable Bowls

GOOP(1)
7Ingredients
25Minutes
1380Calories
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Ingredients

US|METRIC
  • 3 cups vegetables (assorted winter, such as brussels sprouts, delicata squash, rainbow carrots, yams, celery root, red onion, and romanesco or cauliflower, cut into bite-sized pieces)
  • 1 can chickpeas (rinsed and drained)
  • olive oil
  • fine sea salt
  • 1 cup peanut sauce
  • 3 scallions (sliced thin on bias)
  • 2 tablespoons black sesame seeds
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    NutritionView More

    1380Calories
    Sodium65% DV1560mg
    Fat151% DV98g
    Protein110% DV56g
    Carbs30% DV91g
    Fiber96% DV24g
    Calories1380Calories from Fat880
    % DAILY VALUE
    Total Fat98g151%
    Saturated Fat20g100%
    Trans Fat
    Cholesterol
    Sodium1560mg65%
    Potassium1770mg51%
    Protein56g110%
    Calories from Fat880
    % DAILY VALUE
    Total Carbohydrate91g30%
    Dietary Fiber24g96%
    Sugars16g32%
    Vitamin A170%
    Vitamin C40%
    Calcium25%
    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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    Reviews(1)

    Carla Smith a year ago
    The peanut sauce was awful - should have been made with peanut butter instead of blending peanuts. Taste was OK but overall a bit of a waste of time

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