With zingy, pickled red cabbage, sweet roasted pumpkin, tri-colour quinoa and a super easy, four-ingredient satay sauce- these nutrient-packed bowls are definitely not lacking in the flavour department!
558 calories per serve
600g kent pumpkin, unpeeled, deseeded, cut into 2cm pieces
11 ⁄2 tsp curry powder
1 ⁄2 large red cabbage
2 tbsp apple cider vinegar
1 tsp maple syrup
Pinch of table salt
80ml (1 ⁄3 cup) reduced-fat coconut milk
1 tbsp natural peanut butter
1 tsp gluten-free salt-reduced soy sauce
300g (2 cups) cooked tri-colour quinoa
1 large red capsicum, deseeded, thinly sliced
1 large Lebanese cucumber, thinly sliced
1 avocado, thinly sliced
5 Method Steps
Step 1Preheat oven to 200C/180C fan forced. Line a baking tray with baking paper.
Step 2Place the pumpkin
(600g kent pumpkin, unpeeled, deseeded, cut into 2cm pieces) on prepared tray and lightly spray with oil. Sprinkle with 1 tsp curry powder
(11 ⁄2 tsp curry powder). Roast for 30 minutes or until golden and tender.
Step 3Meanwhile, carefully separate 4 large cabbage leaves to use as bowls. Thinly shred the remaining cabbage
(1 ⁄2 large red cabbage). Combine the vinegar
(2 tbsp apple cider vinegar), maple syrup
(1 tsp maple syrup) and salt
(Pinch of table salt) in a large bowl. Add the shredded cabbage and set aside for 10 minutes to pickle. Drain.
Step 4Combine coconut milk
(80ml (1 ⁄3 cup) reduced-fat coconut milk), peanut butter
(1 tbsp natural peanut butter), soy sauce
(1 tsp gluten-free salt-reduced soy sauce) and remaining curry powder in a small saucepan. Cook, stirring, over low heat for 2-3 minutes or until smooth and combined.
Step 5Divide the quinoa
(300g (2 cups) cooked tri-colour quinoa), pumpkin, capsicum
(1 large red capsicum, deseeded, thinly sliced), cucumber
(1 large Lebanese cucumber, thinly sliced) and avocado
(1 avocado, thinly sliced) among cabbage bowls. Drizzle over satay sauce and top with pickled cabbage. Season and serve.
Nutrition per Serving
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