Sesame Roasted Veggies with Blackeyed Peas and Millet
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 cups broccoli Florets, halved2 small sweet potatoes, cut into 16 wedges each6 green onions each cut into 4 segments4 tbsp. sesame oil, divided1/4 tsp. coarse salt4 tbsp. Orange Juice4 tbsp. Tamari or Soy Sauce2 tbsp. rice wine vinegar2 tbsp. Mirin1 tbsp. sesame seeds4 tsp. grated fresh ginger2 clove garlic, minced10 cups chopped collard greens1 can blackeyed peas2 cups Quinoa, prepared
Preheat oven to 450 degrees. Place broccoli, sweet potatoes and green onions in a large bowl. Add 2 tbsp. sesame oil and salt and toss well to coat. Spread veggies on baking sheet in a single layer and roast 20 mins, turning them 2 or 3 times. Increase temperature to 500 degrees and roast 10 mins. more until tender and brown.
Whisk together orange juice, tamari, rice vinegar, mirin, sesame seeds, ginger, garlic and remaining 2 tbsp. sesame oil in small bowl.
Saute collard greens and onion until soft. Add blackeyed peas and cook until heated. Add roasted vegetables and sauce. Serve over quinoa.
Number of Servings: 8
Recipe submitted by SparkPeople user SPOTALOT.
Whisk together orange juice, tamari, rice vinegar, mirin, sesame seeds, ginger, garlic and remaining 2 tbsp. sesame oil in small bowl.
Saute collard greens and onion until soft. Add blackeyed peas and cook until heated. Add roasted vegetables and sauce. Serve over quinoa.
Number of Servings: 8
Recipe submitted by SparkPeople user SPOTALOT.
Nutritional Info Amount Per Serving
- Calories: 481.7
- Total Fat: 13.1 g
- Cholesterol: 0.0 mg
- Sodium: 871.3 mg
- Total Carbs: 76.2 g
- Dietary Fiber: 11.6 g
- Protein: 17.3 g
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