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Satay pumpkin cabbage bowls

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

Allergens: Recipe may contain groundnut, mustard and soybean.

More nutrition information >


13 Ingredients


  • 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 1

    Preheat oven to 200C/180C fan forced. Line a baking tray with baking paper.

  • Step 2

    Place 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 3

    Meanwhile, 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 4

    Combine 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 5

    Divide 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.
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Image by Chrissy Freer And Guy Bailey

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