Serves 2

vegetarian satay bowl

Ingredients

Pumpkin, carrots, eggplant, capsicum

Broccoli 

2 handfuls of baby spinach

1 cup cooked quinoa 

1 tablespoon coconut oil

1/2 large fresh chilli *optional

Sauce

1 tablespoon Mayvers super spread or Peanut Butter

1 teaspoon soy sauce

1 tablespoon hot water

Method

Preheat oven to 160 degrees Celsius. Place all veggies except broccoli in a baking dish, coat in coconut oil and sprinkle with paprika and a dash of salt. Place lid on baking dish and place in oven for 20 minutes. 

In the meantime cook quinoa as per directions and steam broccoli until soft with a slight crunch. 

Mix spinach through hot quinoa and place in bowl. Top with baked vegetables, fresh chilli and sauce.