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Sweet Potato & Quinoa Satay

  • Serving

Recipe reposted with kind permission of Ryan The Food Anatomist



    Step 1

    Peel, cube and water fry the sweet potatoes for five minutes or until they are golden brown.

    Step 2

    Add the mushrooms to the pan and fry for a further five minutes (make sure the pan doesn’t go dry by adding more water).

    Step 3

    Add 1 part quinoa to 2 parts water (with diluted or homemade veg stock) into a saucepan on medium heat, until all of the water is evaporated and absorbed. This will take around 15 mins.

    Step 4

    Chop a handful of fresh parsley, 2 garlic cloves, half an inch of ginger and grind in a mortar and pestle with the chilli flakes, into a paste.

    Step 5

    Add a veg stock into half a pint of boiling water, along with the paste and six tbsps of peanut butter.

    Step 6

    Pour the sauce in with the sweet potato mushrooms in a saucepan with a squeeze of half a lime.

    Step 7

    Pour the sauce and veg over a bowl of quinoa and you have the above. Garnish with a touch of fresh parsley.

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