Roasted Medi Veg Salad

Name: Roasted Medi Veg Salad Recipe
Yield: 4
Ingredients: 2.5 cup cubes Sweet potato; 2 cup chopped Broccoli fresh; 2 cup slices Cucumber (with peel); 240 gram(s) Chickpeas (canned) 1 can = 240g drained (by SLENDERCLAIRE); 3 cup Fresh Attitude Baby Kale Blend (by LAURA30033); 5 oz Fage Total 0% Fat Free Plain Greek Yogurt; 2 tbsp Olive Oil; 1 tbsp Honey; 0.5 cup Central Market Organics Quick Cook Quinoa (dry) (by MISTYWILSON1)

Number of Servings: 4

Ingredients

2.5 cup, cubes Sweet potato 2 cup, chopped Broccoli, fresh 2 cup slices Cucumber (with peel) 240 gram(s) Chickpeas (canned), 1 can = 240g drained (by SLENDERCLAIRE) 3 cup Fresh Attitude Baby Kale Blend (by LAURA30033) 5 oz Fage Total 0% Fat Free Plain Greek Yogurt 2 tbsp Olive Oil 1 tbsp Honey 0.5 cup Central Market Organics Quick Cook Quinoa (dry) (by MISTYWILSON1)

Directions

cube and roast sweet potato, broccoli and chick peas.
mix yogurt with olive oil and honey.
cut and add cucumber to bowl with all other ingredients.
toss

Serving Size: 4 plates

Number of Servings: 4

Recipe submitted by SparkPeople user MAKEITKRISPY.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 345.7
Total Fat: 9.9 g
Cholesterol: 0.0 mg
Sodium: 46.2 mg
Total Carbs: 51.8 g
Dietary Fiber: 9.1 g
Protein: 13.8 g

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