eggplant gluten free pumpkin quinoa recipes satay vegetairian Mar 24, 2021

This veggie packed bowl uses my favourite satay sauce recipe and is a great way to get over 13 different plant foods into your day to keep your gut bugs happy. I’ve used quinoa as a good source of protein however you could sub this out for other grains if you like and could also add meat, chicken, fish or tofu/tempeh as well. Would be just as yum for leftovers too!



Serves 4


1 1/3 cups quinoa, rinsed well
1/2 butternut pumpkin, cut into 2-3cm cubes
2 x eggplants, cut into 2-3cm cubes
2 x bunches broccolini
2 x bok choy, cut in half, rinsed well
2 x spring onion, sliced into 1cm rounds
1 x handful coriander/mint, finely chopped
To serve (optional): Roasted peanuts/sesame seeds and fresh chilli/chilli flakes

Satay sauce

1 shallot, diced
1 clove garlic, crushed
1 teaspoon ginger, grated
1 small red chilli, diced
1 teaspoon fresh turmeric, grated (or 1/2 teaspoon ground)
¼ cup peanut butter (I use smooth and dark roasted)
½ cup carton coconut milk
1 teaspoon rice wine vinegar
1 teaspoon tamari
1 tablespoon maple syrup


Preheat the oven to 180’C. Place the pumpkin and eggplant on a baking tray, drizzle with some extra virgin olive oil and season. Bake for 30-40 minutes or until tender. In the final 20 minutes, add the broccolini and in the final 10 minutes add the bok choy (drizzled in extra virgin olive oil).

Meanwhile, place the quinoa in a saucepan with 2 and 2/3 cups of water. Bring to a boil and then cover and turn the heat to low until the water has been absorbed, remove from the heat and set aside.

To make the satay sauce, heat a small saucepan on low-medium heat with ½ teaspoon coconut (or extra virgin olive oil) and add the shallot for 2-3 minutes. Then add the garlic, ginger, chilli and turmeric for 1 minute. Take off the heat and stir in the peanut butter. Add the coconut milk, rice wine vinegar, tamari and maple syrup and then place on low heat and stir until it thickens.

Stir the spring onion and coriander/mint through the quinoa. Divide between bowls and then also divide the veggies before spooning over the satay sauce. Top with peanuts/sesame seeds and chilli.



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