4 Serves
45 Mins
Bring water to a boil in a pot and cook the amaranth until it reaches a soft, sticky consistency.
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Vitamin K
137 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
227 µg / 400 µgCalcium
349 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
202 mg / 420 mgPhosphorus
271 mg / 1,250 mgPotassium
1452 mg / 4,700 mgSodium
176 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
8 g / 28 gSugar
13 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
30 gAlcohol
0 g
Preheat your oven and line a baking sheet with aluminum foil. Roughly chop the onion and dice the pumpkin into uniform pieces.
Place the onion and pumpkin on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, then roast until the pumpkin is tender and slightly crispy at the edges.
Add the baby plum tomatoes to the baking sheet during the last few minutes of roasting to blister them slightly.
In a large bowl, gently toss the roasted vegetables with the cooked amaranth and fresh rocket leaves before serving warm.
41
g56
g22
g
