Dispositivi & Accessori
Roasted Vegetables with Walnut Arugula Pesto
Prep. 15min
Totale 45min
8 portions
Ingredienti
Walnut Arugula Pesto
-
walnuts3 oz
-
vegan Parmesan cheese cut into pieces5 oz
-
extra virgin olive oil2 oz
-
baby arugula3 oz
-
fresh baby spinach3 oz
-
lemon juice1 oz
-
salt to taste¼ tsp
Roasted Vegetables
-
red beets peeled and cut into wedges4 ½ oz
-
red onions cut into wedges6 oz
-
butternut squash peeled, cubed (2 in.)10 oz
-
kabocha squash cubed (2 in.)10 oz
-
sweet potatoes peeled and cubed (1 in.)12 oz
-
extra virgin olive oil divided3 oz
-
cabbage sliced (1 in.)15 oz
-
fresh parsley leaves to garnish
-
fresh thyme to garnish
Difficoltà
facile
Valori nutritivi per 1 portion
Sodio
216.2 mg
Proteine
9.1 g
Calorie
1728 kJ /
413 kcal
Grassi
31.4 g
Fibre
5.8 g
Grassi saturi
3.4 g
Carboidrati
29 g
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