Anti-Inflammatory PCOS Recipe - Spiced Pumpkin and Beet Salad
Nutrition per Serving
350
Calories
10g
Protein
45g
Carbs
15g
Fat
This recipe includes pumpkin, beets, mixed salad greens, and pumpkin seeds. Grocery list: Pumpkin, beets, mixed salad greens, pumpkin seeds, olive oil, turmeric, cumin. Low GI ingredients: Pumpkin, beets, mixed salad greens.
Ingredients
2 cups diced pumpkin (US), 500g diced pumpkin (Metric), 2 medium beets (US), 2 medium beets (Metric), 1 tbsp olive oil (US), 15ml olive oil (Metric), 1 tsp turmeric (US), 5g turmeric (Metric), 1 tsp cumin (US), 5g cumin (Metric), Salt to taste, Pepper to taste, 2 cups mixed salad greens (US), 500g mixed salad greens (Metric), 1/4 cup pumpkin seeds (US), 60g pumpkin seeds (Metric)
Instructions
1. Preheat the oven to 400F (200C). 2. Toss the diced pumpkin and beets in olive oil, turmeric, cumin, salt, and pepper. 3. Spread the vegetables on a baking sheet and roast for 25-30 minutes. 4. Let the vegetables cool, then toss with mixed salad greens and pumpkin seeds. 5. Serve immediately, or refrigerate for up to 2 days.
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