Spinach & Feta Turkey Meatloaf Mini Loaves
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Peas & Dill Roasted Butternut & Black Bean Tacos
Roasted Butternut & Black Bean Tacos with peas & dill accents. A satisfying dinner prepared from measured ingredients.
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- 32 min
- Calories
- 363 kcal
- Protein
- 19.3 g
- Carbohydrates
- 58.9 g
- Fat
- 8.4 g
- Fiber
- 18.1 g
Ingredients
- 210 g pumpkin
- 155 g black beans
- 90 g peas
- 8 g dill
- 7 g olive oil
Instructions
- Prepare pumpkin (210 g) and black beans (155 g) for one serving. Roast cubed pumpkin at 210°C until caramelized; warm beans and assemble in lettuce leaves or serve as a taco bowl.
- Prepare peas (90 g) and dill (8 g). Add them during the final cooking stage or as a fresh garnish, as appropriate to their texture.
- Check that raw meat, fish and eggs are thoroughly cooked as applicable; taste and season with salt and pepper. Serve promptly.
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