Bell pepper - Pumpkin - Carrot Roast
Nutritional Info
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 77.7
- Total Fat: 2.4 g
- Cholesterol: 0.0 mg
- Sodium: 301.5 mg
- Total Carbs: 15.1 g
- Dietary Fiber: 3.1 g
- Protein: 1.9 g
View full nutritional breakdown of Bell pepper - Pumpkin - Carrot Roast calories by ingredient
Introduction
I wanted to try out vegetable roasting and I went through quite a lot of Sparkpeople recipes I wanted to try out vegetable roasting and I went through quite a lot of Sparkpeople recipesNumber of Servings: 3
Ingredients
-
Green Peppers (bell peppers), 165 grams
Pumpkin, cooked, 365 grams
Carrots, cooked, 60 grams
PAM Olive oil spray Net 141 g, 6 gram(s)
Everest Dry Mango powder Net wt 50 g, 10 gram(s)
Splitz Tamrind concentrate Net 227 g, 10 gram(s)
Ginger ground 1 tsp
Garlic 1 tsp
Oregano, ground 1 tsp
Basil, 3 gms
Lemon 1 ml
Tips
Pumpkin gets cooked within 7 min on Microwave and gets shapeless easily while combining.
Directions
1) Slice bell peppers, pumpkin, carrots.
2) Steam in Microwave for 15-20 min.
3) Drain water. Add mango powder, ginger, garlic, tamarind, lemon extract, parsley, basil, oregano and toss well.
4) Bake on tawa for 15 min. Add salt.
Serving Size: Makes three 1 - cup servings
2) Steam in Microwave for 15-20 min.
3) Drain water. Add mango powder, ginger, garlic, tamarind, lemon extract, parsley, basil, oregano and toss well.
4) Bake on tawa for 15 min. Add salt.
Serving Size: Makes three 1 - cup servings