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Ingredients
Roasted vegetables
- 800 g sweet potato peeled and cut into cubes (2 cm)
- 1 red onion (approx. 150 g), cut into rounds (5 mm)
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp ground cumin
Grains
- 1400 g water plus extra as needed
- 1 tsp Vegetable stock paste (see Tips)
- 200 g cracked freekeh
- 150 g French green lentils
- 40 g olive oil
- 1 tbsp pomegranate molasses
Salad
- 1 grapefruit segmented and cut into pieces (2 cm)
- 100 g rocket
- 50 g pitted green olives
- 1 piece preserved lemon zest only, cut into thin slices
- salt to season
- ground black pepper to season
- red wine vinegar to season (optional)
- Nutrition
- per 1 portions
- Calories
- 319.1 kcal / 1340.5 kJ
- Protein
- 11.1 g
- Fat
- 11.9 g
- Carbohydrates
- 38.9 g
- Fiber
- 5.9 g
- Saturated fat
- 1.8 g
- Sodium
- 884.6 mg
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