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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)

3850kJ

Energy (kcal)

921kcal

Carbohydrate incl. fibre (g)

126.7g

Carbohydrate excl. fibre (g)

111.1g

Sugar (g)

53.7g

Fibre (g)

15.6g

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)

24309IU

Vitamin C (mg)

74.3mg

Calcium (mg)

196mg

Iron (mg)

5.79mg

Potassium (mg)

1418mg

Total

70.0g

15400kJ

3686kcal

506.9g

444.4g

214.8g

62.5g

170.7g

23.6g

73.5g

55.2g

18.3g

0.0g

0mg

51442mg

128.61g

97236IU

297.2mg

782mg

23.15mg

5672mg

  • 1 butternut squash
  • 1 carrot, peeled
  • 1 red pepper
  • Robertsons Atlantic sea salt, to season
  • Robertsons ground black peppercorns, to season
  • 1 Knorr peri peri sauce
  • 80 g cashew nuts
  • 30 ml (2 Tbsp) honey
  • 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