Dispositivos y accesorios
Roasted Vegetables with Walnut Arugula Pesto
Prep. 15min
Total 45min
8 portions
Ingredientes
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
Dificultad
fácil
Inf. nutricional por 1 portion
Sodio
216.2 mg
Proteína
9.1 g
Calorías
1728 kJ /
413 kcal
Grasa
31.4 g
Fibra
5.8 g
Grasas saturadas
3.4 g
Carbohidratos
29 g
¿Te gusta lo que ves?
¡Esta receta y más de 100 000 otras te esperan!
Registrarse gratis Más informaciónTambién podría gustarte...
Brussel Sprouts Salad with Cranberries and Almonds
50min
Hummus with Brussels Sprouts and Crunchy Topping (Bill Yosses)
2h 15min
Lentil Salad
35min
Spicy Shrimp and Quinoa Bowl
30min
Roasted Vegetables with Farro and Lemon Feta Dressing (Ben)
55min
Sweet Potato Curry with Broccoli
30min
Mediterranean Chicken
35min
Maple Sweet Potato Soup with Parmesan Croutons
45min
Southwest Quinoa
40min
Mediterranean Shrimp and Orzo Soup
1h 5min
Chopped Asian Salad
20min
Green Bean Gremolata
25min