Are you looking for a festive way to get your veggies in during the Holiday season? Look no further! These Savory Beet Muffins with Moringa Parsley Sauce drizzle are decadent, delicious, and packed full of nutrients. We’ve partnered with Down to Cook to bring you this convenient recipe, guaranteed to get you in the Holiday spirit and feel good about doing so!
Beet Muffin Ingredients:
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2 Medium Red beets
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Adda Veggie Protein Mix (Original Blend)
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2 Tbsp Olive oil
Moringa Parsley Sauce Ingredients:
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1 tsp of Kuli Kuli Pure Moringa Powder
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¼ cup olive oil
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½ cup yogurt
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½ cup basil
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¼ cup parsley
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1 tsp lemon juice
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Salt
Instructions:
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Preheat oven to 375F.
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Peel beets and cut into 1” pieces. Toss in olive oil and salt. Place on sheet pan and roast for 20 minutes. Remove from the oven and let cool for 5 minutes.
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Prepare Adda Veggie Protein Mix according to package instructions using the roasted beets. (You may omit the addition of olive oil to mix).
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Scoop the beet-Adda Veggie mixture into muffin tins and bake for 15 minutes.
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Add all sauce ingredients to a blender and mix until smooth. Ladle sauce over the muffins and serve.
Down to Cook sells protein mixes that make it easy for home cooks to create delicious and nutritious plant-based meals. Simply add a fresh vegetable to their Adda Veggie Protein Mix to make a satisfying, 100% plant-based meal. Down to Cook’s mission is to provide greater access to the health benefits of plant-based eating by creating affordable and healthy plant-based meal starters. Kuli Kuli is excited to be partnering with such an amazing company to advance our mission of bringing accessible nutrient-dense food to the masses!
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