Try this Moroccan Vegetable Salad recipe, or contribute your own.
Suggest a better descriptionTo make marinade, place turmaric, cumin, cinnamon, harissa, garlic, oil, lime juice and honey in a glass or ceramic bowl and whisk to combine. Add onions, garlic, carrots, fennel, parsnips and weet potatoes to marinade and toss to coat. Cover and marinate in the refrigerator for 2-3 hours. To make herbed yogurt, place yougurt, dill, mint and black pepper to toste in a bowl and mic to combine. Cover and refrigerate until required. Transfer vegtables and marinade to a baking dish and bake at 425 degrees for 1 hour or until vegtables are tender. Serve hot or warm with Herbed Yogurt.
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Serving Size: 1 Recipe (1059g) | ||
Recipe Makes: 1 Recipe | ||
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Calories: 734 | ||
Calories from Fat: 398 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 44.2g | 59 % | |
Saturated Fat 8g | 40 % | |
Monounsaturated Fat 28.4g | ||
Polyunsanturated Fat 5.6g | ||
Cholesterol 14.7mg | 5 % | |
Sodium 437.5mg | 15 % | |
Potassium 2049mg | 54 % | |
Total Carbohydrate 74.6g | 22 % | |
Dietary Fiber 13g | 52 % | |
Sugars, other 61.5g | ||
Protein 24.4g | 35 % | |
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: 734
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