Thai Peanut Kabocha & Cauliflower

  • U Serves 2 People
  • P Prep: 00:10
  • P Cook: 00:25
Thai Peanut Kabocha & Cauliflower

Nutritional Facts

per 1 serving size (Recipe makes 2 servings)


Amount Per Serving


Calories 95

Calories from Fat 13


% Daily Values*


Total Fat 1.45

2.23%


Saturated Fat 0.20

1.00%


Polyunsaturated Fat 0.16


Monounsaturated Fat 0.01


Cholesterol 0.00

0.00%


Sodium 292.38

12.18%


Potassium 470.38


Total Carbohydrate 14.43

4.81%


Dietary Fiber 4.06

16.24%


Sugars 6.75


Protein 6.95


Vitamin A 6.63%

Vitamin C 78.63%


Calcium 7.75%

Iron 3.88%


* Nutritional Values are estimated and may vary

³ Description

The spicy peanut sauce in this recipe is perfect with the sweeter kabocha squash!

² Ingredients

   

q Directions

2 T peanut flour* (or peanut butter)
2 T unsweetened almond milk (or other liquid)
1 T rice vinegar
2-3 close of garlic, pressed
Red pepper flakes, to taste
Pinch of cinnamon
1 C kabocha squash, cubed
1 C cauliflower florets

Preheat oven to 400 degrees. Line a baking sheet with foil.
In a small bowl, mix together first 5 ingredients.
Place cubed kabocha and cauliflower on baking sheet. Pour peanut mixture over the veggies and toss to coat.
Place in oven and bake for 20-30 min, stirring once half way through.
Makes 2 servings.
*I order my peanut flour from iHerb. Use discount code USO924 for $5-10 off your order!

Recipe Provided by @sprint2thetable

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