Teriyaki Mixed Grain Salad Recipe
Recipe By Kitchen Nine
4.7
25 Rating -
Rate
Vegdiet
30minstotal
30m.total
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Teriyaki Mixed Grain Salad Recipe
- 1.38 cup Cauliflower florets, broken into bite sized pieces
- 1/2 cup Brussels sprouts, trimmed and quartered
- 1/4 Large sweet potato
- As required Cut into cubes
- As required Extra virgin olive oil, for drizzling
- 3/4 tablespoon Pine Nuts
- 1.50 sprig Spring onions, thinly sliced
- 1/2 Handfuls kale, roughly chopped
- 5.75 Handfuls baby spinach leaves
- 5.75 Fresh mandarins, peeled and segmented
- 50 gram Alternatively use can mandarins, drained
- 1/4 Handful mung bean or bean sprouts
- 1.38 cup Cooked wild rice and farro or whatever grains you have
- 3/4 cup Teriyaki sauce
- 3.25 cup Rice wine vinegar
- 0.13 teaspoon Garlic powder
- 0.13 teaspoon Onion powder
- 0.13 teaspoon Salt
- 0.13 teaspoon Pepper
- 1/2 teaspoon Coconut sugar
Nutrition
value
value
3525
calories per serving
19 g Fat80 g Protein741 g Carbs37 g FiberOther
Current Totals
- Fat19g
- Protein80g
- Carbs741g
- Fiber37g
MacroNutrients
- Carbs741g
- Protein80g
- Fiber37g
Fats
- Fat19g
Vitamins & Minerals
- Calcium224mg
- Iron35mg
- Vitamin A2268mcg
- Vitamin B11mg
- Vitamin B2< 1mg
- Vitamin B318mg
- Vitamin B61mg
- Vitamin B9195mcg
- Vitamin B12< 1mcg
- Vitamin C172mg
- Vitamin E< 1mg
- Copper3mcg
- Magnesium580mg
- Manganese10mg
- Phosphorus1505mg
- Selenium7mcg
- Zinc14mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Kitchen Nine