RECIPE OF THE MONTH | NOVEMBER | BeMe2023
INGREDIENTS:
4 apples, cored thickly sliced
2 large carrots, cut into sticks
1 large sweet potato, thickly sliced
2 Tbsp Olive oil or coconut oil
2 tsp cinnamon powder salt and black pepper to taste
2 cups baby spinach leaves
2 cup arugula (rocket)
1/2 red onion, sliced
For the dressing:
2 tsp white balsamic vinegar 2 tbsp olive oil
DIRECTIONS:
Preheat the oven to 350F
Prepare and chop the apple, carrot and sweet potato
Coat chopped fruit and vegetables in oil, cinnamon and season with salt and pepper
Bake prepared vegetables for 25 - 30 min or until tender (oven times may vary)
Combine the spinach, arugula, red onion and dressing up together in a bowl, then top with the roasted apples and vegetables
Serve & Enjoy!
NUTRITION FACTS:
Serving size: 1/4 cup per person
Calories: 96
Fat: 3g
Protein: 5g
Carbohydrates: 13g
Fiber: 5g
Salt: 259mg