Quinoa Vegetable Bowls with Honey Roasted Cashews
Tips
You can used drained tinned kidney or butter beans in place of cooked cowpeas.
These bright vegan ‘nourish bowls’ are brimming with flavour and goodness, and contain three of our Knorr Future 50 Foods – quinoa, kale and cooked cowpeas. Finish them off with honey-roasted cashew nuts, lime wedges and fresh coriander for an unforgettable plant-based dinner.
Feeds
4People
Preparation time
45Min.
easy
Ingredients
- 1 butternut squash
- 1 carrot, peeled
- 1 red pepper
- 1 ml Robertsons Black Pepper, to season
- 30 ml or 2 Tbsp Peri-Peri Sauce
- 80 g cashew nuts
- 30 ml (2 Tbsp) honey (vegan equivalent)
- 200 g uncooked quinoa, rinsed
- 1 Knorr Vegetable Stock Pot
- 45 ml (3 tbsp) olive oil
- 1 clove garlic, finely chopped
- 200 g cooked black-eyed peas, drained
Preparation method
- Preheat the oven to 180 °C.
- Peel the butternut and carrot and chop into 3-cm cubes. Slice the red pepper into 3-cm pieces.
- Place the vegetables onto a large baking sheet, drizzle with the olive oil and season to taste with salt and black pepper.
- Roast at 180 °C for 20 minutes, or until butternut is cooked through. Remove from the oven (leave the oven turned on) and pour one tablespoon of Peri-Peri Sauce. Set aside.
- Place the cashews nuts in a bowl, add half of the honey equivalent (1 Tbsp) and stir to combine. Spread the cashews on an oven tray lined with baking paper and bake at 180 °C, turning the nuts over halfway, for 5-6 minutes, or until golden. Let the nuts cool completely.
- Cook the quinoa according to the instructions on the packet, adding the Knorr Vegetable Stock Pot to the water in which you cook it.
- Heat the olive oil in a frying pan, add the garlic and fry gently for 2 minutes, or until golden.
- Stir in the cooked cowpeas, the vinegar, the remaining 1 Tbsp of honey (optional) and an additional tablespoon of Peri-Peri Sauce. Season to taste with salt and pepper, and warm through for two minutes.
- Wash and chop the kale or spinach. Cook for 2 minutes in boiling water, then drain well, squeezing out any excess water.
- Divide the cooked quinoa between four bowls and top with the roasted vegetables, the cowpea mixture and the cooked kale or spinach.
- Sprinkle over the toasted cashew nuts and garnish with lime wedges and chopped fresh coriander.
Nutrition
- Vegetarian
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