Snack · Mexican · 10 min
Roasted Pepitas with Lime, Sea Salt, and Aleppo Pepper
- Calories
- 615
- Protein
- 29g
- Carbs
- 26g
- Fat
- 49g
Ingredients
- 89.4 g pumpkin seeds
- 20.9 g sweet potato
- 30 g quinoa
- 1.4 tbsp lime juice
- 1 tsp olive oil
- 0.5 tsp Aleppo pepper
- 0.25 tsp sea salt
Method
- 01Preheat oven to 375°F (190°C). Toss finely diced sweet potato with olive oil and a pinch of sea salt, spread on a baking sheet, and roast for 15-20 minutes until tender.
- 02In a dry skillet over medium heat, toast pepitas for 3-4 minutes, shaking constantly, until they pop and turn fragrant.
- 03In a small bowl, combine toasted pepitas, roasted sweet potato dice, cooked quinoa, lime juice, Aleppo pepper, and sea salt.
- 04Toss gently until evenly combined and serve warm.
Cook it with the whole plan around it
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