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
593
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% 59

Carbs (net)

- 46

Fiber

52% 13

Sugars

- 8

Sugars, added

- 0

Protein

26% 13

Cholesterol

- 0

Sodium

3% 73

Calcium

26% 261

Magnesium

45% 188

Potassium

32% 1511

Iron

39% 7

Zinc

24% 3

Phosphorus

58% 405

Vitamin A

143% 1290

Vitamin C

152% 137

Thiamin (B1)

54% 1

Riboflavin (B2)

27% 0

Niacin (B3)

30% 5

Vitamin B6

57% 1

Folate equivalent (total)

52% 208

Folate (food)

- 208

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

60% 9

Vitamin K

317% 380

Sugar alcohols

- 0

Water

- 386
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