Sesame Roasted Veggies with Blackeyed Peas and Millet
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Sesame Roasted Veggies with Blackeyed Peas and Millet calories by ingredient
Number of Servings: 8
Ingredients
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4 cups broccoli Florets, halved
2 small sweet potatoes, cut into 16 wedges each
6 green onions each cut into 4 segments
4 tbsp. sesame oil, divided
1/4 tsp. coarse salt
4 tbsp. Orange Juice
4 tbsp. Tamari or Soy Sauce
2 tbsp. rice wine vinegar
2 tbsp. Mirin
1 tbsp. sesame seeds
4 tsp. grated fresh ginger
2 clove garlic, minced
10 cups chopped collard greens
1 can blackeyed peas
2 cups Quinoa, prepared
Directions
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.
Member Ratings For This Recipe
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