If you think you’re not a fan of cauliflower or broccoli, this might just be the recipe that changes your mind. Roasted to perfection and served with an addictive (seriously, addictive) cashew-based garlic lemon tahini sauce, these veggies get downright dreamy. The addition of roasted chickpeas boosts the dish to a full-blown meal, and lends it a delightful crunch, too. I love serving it on a bed of warm quinoa. Pro tip: The dressing recipe makes only half a cup (125 mL), so if you’re someone who likes a lot of dressing with your bowls (or even a versatile dressing for workweek lunches!), I recommend doubling it.
See original recipe: https://ohsheglows.com/2013/0...
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Serving Size: 1 to 4 serving (649g | ||
Recipe Makes: 3 to 4 servi | ||
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Calories: 440 | ||
Calories from Fat: 119 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.2g | 18 % | |
Saturated Fat 2.4g | 12 % | |
Monounsaturated Fat 6.6g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 772.3mg | 27 % | |
Potassium 1866.1mg | 49 % | |
Total Carbohydrate 68.2g | 20 % | |
Dietary Fiber 19.2g | 77 % | |
Sugars, other 48.9g | ||
Protein 21.8g | 31 % | |
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: 440
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