16 Ingredients
  • 3 cups diced butternut squash
  • 2 cups trimmed and halved brussels sprouts
  • 2 Tbsp melted coconut or extra-virgin olive oil
  • ground black pepper
  • coarse salt
  • 1 tsp smoked paprika
  • 1 clove garlic
  • 2 Tbsp tahini
  • 3 Tbsp apple cider vinegar
  • 2 Tbsp extra-virgin olive oil
  • 2 Tbsp water
  • 1/4 cup chopped fresh chives
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh cilantro
  • 1 cup cooked quinoa
  • 2 1/2 cups baby spinach, divided
Nutrition
598
30% daily value
2 servings
                                       
                                            high-​fiber, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

58% 38

Saturated

26% 5

Trans

- 0

Monounsaturated

- 23

Polyunsaturated

- 8

Carbs

20% 60

Carbs (net)

- 46

Fiber

55% 14

Sugars

- 8

Sugars, added

- 0

Protein

27% 14

Cholesterol

- 0

Sodium

51% 1225

Calcium

29% 287

Magnesium

52% 208

Potassium

47% 1652

Iron

43% 8

Zinc

19% 3

Phosphorus

60% 418

Vitamin A

156% 1407

Vitamin C

240% 144

Thiamin (B1)

44% 1

Riboflavin (B2)

24% 0

Niacin (B3)

25% 5

Vitamin B6

40% 1

Folate equivalent (total)

64% 256

Folate (food)

- 256

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

48% 10

Vitamin K

626% 501
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