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
4Person
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
Nutrition
- Vegetarian
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