Messaged Kale and Carrot Salad with Pumpkin Seeds

  • By Terry Morrisey

Recipes: Vegetarian

Ingredients:

  • 1 rutabaga, peeled and cut into 1-inch cubes

  • 1 turnip, peeled and cut into 1-inch cubes

  • 1 parsnip, peeled and cut into 1-inch cubes

  • 2 cups Brussel sprouts, cut in half

  • 2 carrots, peeled and cut into 1-inch rounds

  • ¼ cup coconut oil, melted

  • Salt and pepper

  • ¼ tsp. spice blend(garlic powder, cumin, turmeric, cayenne pepper)

  • ¼ cup Keli’s Pele’s Fire Sriracha Teriyaki

Directions:

  • Preheat oven to 375 degrees

  • Spread vegetables on a rimmed baking sheet

  • Toss with the melted coconut oil

  • Season with salt , pepper, and spice blend, toss to coat

  • Drizzle with Sriracha Teriyaki, toss for a sweet kick of heat

  • Roast the vegetables stirring once or twice for about 25 or 30 minutes until golden brown, not mushy.

  • Variation: Substitute Keli’s Pineapple Hawaiian Luau Teriyaki for a sweet ginger-garlic flavor without the heat.

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