Naturally Ella · by Erin Alderson★ 5.0
Moroccan Carrot Salad with Millet
NUTRITION · PER SERVING30M COOK
CAL 27%·PRO 21%
CARBS 60G45% OF CAL
11G FIBER11G SUGAR38G OTHER
FAT 30G50% OF CAL
4G SAT26G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful salad of roasted carrots and millet with Moroccan spice blend, topped with almonds, pomegranate, and fresh herbs. Light yet satisfying for vegetarian lunches and dinners.
mainmoroccansaladbowl🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Naturally Ella →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1/2 pound carrots
- 1/2 cup sliced red onion
- 1 tablespoon olive oil
- 2 teaspoons Moroccan spice blend (Ras El Hanout)
- 1/2 cup uncooked millet
- 1/4 cup sliced almonds
- 1/4 cup pomegranate seeds
- 1/4 cup flat leaf minced parsley
- 2 tablespoons minced cilantro
- Juice from one lemon
- 2 tablespoons olive oil
At a glance
PER SERVING · TIME 30M
CAL 27%·PRO 21%
CARBS 60G45% OF CAL
11G FIBER11G SUGAR38G OTHER
FAT 30G50% OF CAL
4G SAT26G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 186mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 652mg
- Calcium
- 63mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 186MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.