I love this meal. The satay sauce is what makes it, don’t miss that out! (+ the hummus - I used the one I made in my recent blog post)

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satay-veg bowls: roasted sweet potato, broccoli, onion and beetroot with couscous, homemade satay sauce and crunchy salad + hummus I made the other day 🌿 #vegan #veganrecipes #sweetpotato #satay #hummus #lowimpact #homemade

A post shared by ella (@rhubarbandrubberplants) on Oct 15, 2019 at 9:46am PDT

Satay sauce:

• peanut butter
• lemon
• coriander
• chilli
• Soy sauce

Other ingredients:

• Sweet potato, chopped into chunks
• Frozen beetroot
• Onion
• Frozen broccoli
• Frozen kale
• Chilli flakes
• Couscous
• Cucumber
• Gem lettuce
• Carrot
• Radishes
• Hummus
• Mixed nuts
• Mixed seeds

Method: 1) Roast sweet potato and onion in olive oil with a sprinkle of chilli flakes and seasoning. 2) After 15 mins add some frozen broccoli, beetroot and kale. 3) Blend together the ingredients for the satay sauce. 4) Cook some couscous - pouring boiling water over and placing a plate over the top for 5 mins. 5) Wash and chop up gem lettuce, carrot, cucumber, radishes. 6) After 30 mins the roasted veg should be cooked.

To serve: Fill the bottom of a bowl with couscous, then pile up with roasted veg, raw veg + salad, hummus, satay sauce and sprinkle nuts and seeds on top.