Beetroot Fetta And Sweet Potato Empanadas With Chimichurri Recipe
Recipe By Taste
A fantastic vegetarian midweek wonder high in fibre and flavour.
4.1
17 Rating -
Rate
Non Vegdiet
1hr 20minstotal
20minsPrep
1hr Cook
1hr 20m.total
20m.Prep
1hr Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Beetroot Fetta And Sweet Potato Empanadas With Chimichurri Recipe
- 0.17 bunch Baby beetroots, trimmed
- 0.17 Orange sweet potato, peeled, roughly chopped
- 0.17 tablespoon Honey
- 25 gram Low fat feta, crumbled
- 1/25 cup Walnuts, lightly toasted, chopped
- 1/2 Sheets frozen reduced fat shortcrust pastry, partially thawed
- 0.17 Egg, Lightly Beaten
- As required Baby spinach leaves, to serve
- 0.33 cup Fresh flat leaf parsley leaves
- 0.17 cup Fresh Oregano Leaves
- 0.33 Garlic Cloves
- 0.17 Eschalot, peeled
- 0.17 tablespoon Red wine vinegar
Nutrition
value
value
399
calories per serving
28 g Fat9 g Protein33 g Carbs16 g FiberOther
Current Totals
- Fat28g
- Protein9g
- Carbs33g
- Fiber16g
MacroNutrients
- Carbs33g
- Protein9g
- Fiber16g
Fats
- Fat28g
Vitamins & Minerals
- Calcium600mg
- Iron14mg
- Vitamin A2763mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B32mg
- Vitamin B6< 1mg
- Vitamin B9211mcg
- Vitamin B120mcg
- Vitamin C74mg
- Vitamin E8mg
- Copper< 1mcg
- Magnesium130mg
- Manganese3mg
- Phosphorus161mg
- Selenium11mcg
- Zinc2mg
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 Taste