Caprese Style Baked Spiralized Vegetables

Caprese Style Baked Spiralized Vegetables

5.0 2 rating

Prep. 20min

Total 45min

4 portions

Ingredients

sweet potatoes ends trimmed, trimmed if necessary to fit in feeder
350 - 400 g
parsnips ends trimmed, trimmed if necessary to fit in feeder
350 - 400 g
olive oil
4 Tbsp
fine sea salt
1 ¼ tsp
chickpea flour
2 Tbsp
gram flour
tinned crushed tomatoes
250 g
fresh basil leaves
10 g
mozzarella (approx. 1 ball), torn in pieces
150 g
pitted black olives sliced
8 - 10

Difficulty

easy

Nutrition per 1 portion

Sodium 1194.2 mg

Protein 12.7 g

Calories 1768.8 kJ / 422.8 kcal

Fat 23.3 g

Fiber 9.2 g

Saturated fat 7 g

Carbohydrates 43.3 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

Spiralize Your Life 28 Recipes
UK and Ireland

You might also like...

Tuna and Avocado Salad with Fermented Onions (Cutter)

72 h 30min

Spaghetti Carbonara

40min

Salmon with Broccoli and Honey Mustard Sauce

40min

Lentil bolognese (Thermomix® Spiralizer, using modes)

35min

Radish, Carrot and Coriander Salad

15min

Miso chicken noodle soup (Diabetes)

30min

Celeriac with Chimichurri Dressing and Crispy Puff Pastry

45min

Spaghetti alla Puttanesca

35min

Garlic and Olive Conchiglie

25min

Aubergine, Chickpea and Chicken Curry

30min

Aubergine and Lentil Salad

40min

Butter Chickpea Curry with Cauliflower Rice

25min