Try this Curried Squash, Cauliflower and Leeks recipe, or contribute your own.
Suggest a better descriptionDirections
• Cut open squash. Remove the seeds, cut into cubes and place into bowl.
• Rip off the pieces of the cauliflower and add to the bowl.
• Cut up leeks and add.
• Toss by hand to mix up the veggies.
• Pour on olive oil, agave and squeeze of lemon.
• Chop up garlic and add.
• Sprinkle sea salt and curry powder.
• Toss to combine and let marinate for 3-4 hours.
• Optional Put on teflex dehydrator sheet and in dehydrator for a 3-4 hours at 110 degrees.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (283g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 105 | ||
Calories from Fat: 12 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.4g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 34.6mg | 1 % | |
Potassium 889.4mg | 23 % | |
Total Carbohydrate 24.2g | 7 % | |
Dietary Fiber 5.9g | 24 % | |
Sugars, other 18.3g | ||
Protein 3.7g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 105
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