2 Serves
66 Mins
Prepare the snack bowl components by washing and chopping the root vegetables and preparing the snack mix.
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Vitamin K
11 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
2 mg / 1.7 mgFolate
205 µg / 400 µgCalcium
313 mg / 1,300 mgIron
8 mg / 18 mgMagnesium
383 mg / 420 mgPhosphorus
685 mg / 1,250 mgPotassium
2433 mg / 4,700 mgSodium
900 mg / 2,300 mgZinc
6 mg / 11 mgCopper
2 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
17 g / 28 gSugar
17 g / 50 gSaturated Fat
8 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
128 gAlcohol
0 g
Bring water to a boil in a saucepan and add the chicory root granules to steep, then reduce heat to maintain a simmer.
Heat olive oil in a frying pan over medium heat and sauté the prepared root vegetables until tender.
Season the sautéed vegetables with salt and pepper, then toss in the snack mix and serve immediately alongside the hot chicory tea.
9
g47
g11
g
