Vegetarian Buddha Bowls with Spicy Peanut Sauce

 

Ingredients

US|METRIC

4 SERVINGS

• 100 grams dry quinoa (we used a mixture of white, black and red)

• 1 butternut squash (small, peeled and diced)

• 1 Tbsp. olive oil

• 1/4 tsp. paprika

• 1/4 tsp. salt

• 1/4 tsp. black pepper

• 80 grams salad leaves (mixed baby)

• 1 avocado (peeled, de-stoned and sliced)

• 1 red apple (cored and sliced)

• 1 roasted red pepper (from a jar drained and sliced)

• 1/4 cucumber (cut into small chunks)

• 25 grams feta (crumbled)

• 1 tsp. black sesame seeds

• 1 bunch fresh parsley (chopped)

• 1 Tbsp. peanut butter

• 1/2 red chilli (a finely chopped)

• 1 Tbsp. low sodium soy sauce (or tamari for gluten free)

• 1 Tbsp. olive oil

• 1 cm fresh ginger (piece of, peeled and minced)

• 1 clove garlic (peeled and minced)

• 1 Tbsp. honey

• 1/2 lime