Directions:
- Heat over to 425 degrees.
- Place red pepper and cauliflower florets on rimmed baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Roast until golden and tender, 18-20 minutes.
- In a bowl, whisk together 1 tablespoon olive oil and lemon juice. Season with pepper.
- For each serving, place 2 cups mixed salad greens on a plate. Scoop half of the pepper and cauliflower mixture over it and top with half of the olives and almonds.
- Drizzle with dressing.
- Add 1/2 cup cooked quinoa (per serving) if you would like to add more protein.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 4871.58 Kcal (20396 kJ) | ||
| Calories from fat | 4317.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 479.68g | 738% | |
|---|---|---|---|
| Cholesterol | 392mg | 131% | |
| Sodium | 9093.73mg | 379% | |
| Potassium | 1832.59mg | 39% | |
| Total Carbs | 99.54g | 33% | |
| Sugars | 81.19g | 325% | |
| Dietary Fiber | 10.99g | 44% | |
| Protein | 33.09g | 66% | |
| Vitamin C | 265.5mg | 442% | |
| Vitamin A | 3mg | 99% | |
| Iron | 51.4mg | 286% | |
| Calcium | 490.3mg | 49% | |
| Amount Per 100 g | |||
| Calories | 311.83 Kcal (1306 kJ) | ||
| Calories from fat | 276.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.7g | 738% | |
|---|---|---|---|
| Cholesterol | 25.09mg | 131% | |
| Sodium | 582.09mg | 379% | |
| Potassium | 117.3mg | 39% | |
| Total Carbs | 6.37g | 33% | |
| Sugars | 5.2g | 325% | |
| Dietary Fiber | 0.7g | 44% | |
| Protein | 2.12g | 66% | |
| Vitamin C | 17mg | 442% | |
| Vitamin A | 0.2mg | 99% | |
| Iron | 3.3mg | 286% | |
| Calcium | 31.4mg | 49% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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