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Ingredients
Walnut Arugula Pesto
- 3 oz walnuts
- 5 oz vegan Parmesan cheese, cut into pieces
- 2 oz extra virgin olive oil
- 3 oz baby arugula
- 3 oz fresh baby spinach
- 1 oz lemon juice
- ¼ tsp salt, to taste
Roasted Vegetables
- 4 ½ oz red beets, peeled and cut into wedges
- 6 oz red onions, cut into wedges
- 10 oz butternut squash, peeled, cubed (2 in.)
- 10 oz kabocha squash, cubed (2 in.)
- 12 oz sweet potatoes, peeled and cubed (1 in.)
- 3 oz extra virgin olive oil, divided
- 15 oz cabbage, sliced (1 in.)
- fresh parsley leaves, to garnish
- fresh thyme, to garnish
- Nutrition
- per 1 portion
- Calories
- 1728 kJ / 413 kcal
- Protein
- 9.1 g
- Carbohydrates
- 29 g
- Fat
- 31.4 g
- Saturated fat
- 3.4 g
- Fiber
- 5.8 g
- Sodium
- 216.2 mg
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