Skip to content
Looking for something?

Quinoa Vegetable Bowls with Honey Roasted Cashews

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

Nutritional information

 

Amount per serving

Protein (g)

17.5g

Energy (kJ)

3852kJ

Energy (kcal)

922kcal

Carbohydrate incl. fibre (g)

126.8g

Carbohydrate excl. fibre (g)

111.2g

Sugar (g)

53.7g

Fibre (g)

15.7g

Fat (g)

42.7g

Saturated fat (g)

5.9g

Unsaturated fat (g)

18.4g

Monounsaturated fat (g)

13.8g

Polyunsaturated fat (g)

4.6g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

12861mg

Salt (g)

32.15g

Vitamin A (IU)

24310IU

Vitamin C (mg)

74.3mg

Calcium (mg)

196mg

Iron (mg)

5.81mg

Potassium (mg)

1421mg

Total

70.0g

15409kJ

3688kcal

507.4g

444.7g

214.8g

62.7g

170.7g

23.6g

73.6g

55.2g

18.3g

0.0g

0mg

51442mg

128.61g

97241IU

297.2mg

786mg

23.23mg

5683mg

  • 1 butternut squash
  • 1 carrot, peeled
  • 1 red pepper
  • Robertsons Atlantic sea salt, to season
  • 1 ml Robertsons black pepper, to season
  • 1 Knorr 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