45 min.
Preparation time
Gaps: no
Total: 45 min.
Servings
Serve: 2 persons
Weight Per Serving: 343g
Price Per Serving: 2.47$
380kcal
Nutrition
Calories: 380kcal
Protein: 10.1%
Fat: 41.23%
Carbs: 48.67%
Ingredients
- 0.5 cup amaranth grain
- 2 servings basil oil
- 2 servings bell pepper
- 2 servings bell pepper
- 0.5 packet pumpkin diced
- 1 onion red
- 9 servings arugula
- 2 servings salt
- 0.5 tomatoes (basket)
Equipment
Directions
- Cook the amaranth with about a cup of water until it reaches a sticky consistency
- Cut the onion roughly into chunks
- Add the onion and diced pumpkin to a tinfoil lined baking tray
- Drizzled over the olive oil and sprinkle with the herbal salt and pepper
- Put into a hot oven and roast until the edges of the pumpkin go crispy
- Just before the veggies are done, throw in the baby tomatoes
- Coat the veggies in the cooked amaranth
- Tear a few rocket leaves
- Toss together and there you have it, an unusual roast veggie salad!
- Serve warm
Nutrition Facts
Properties
Nutrition Score
33.360869565217%
Flavonoids
Taste
Nutrients percent of daily need