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Ingredients
- 400 g cauliflower, cut into florets, reserving the smaller, more tender leaves.
- sea salt, to season
- ground black pepper, to season
- 1 red onion, cut into halves
- 4 garlic cloves
- 1 fresh red chilli, cut into halves and deseeded (if preferred), plus extra sliced to garnish
- 10 g coconut oil
- 190 g tri-colour quinoa, rinsed
- 120 g coconut cream
- 1 tsp Vegetable stock paste (see Tips)
- 300 g water
- 25 g tamari (see Tips)
- 50 g crunchy peanut butter (see Tips)
- 300 g green beans, cut into thirds
- lime juice, freshly squeezed, to taste
- Nutrition
- per 1 portion
- Calories
- 3415.7 kJ / 816.4 kcal
- Protein
- 29.8 g
- Carbohydrates
- 100.6 g
- Fat
- 36.8 g
- Saturated fat
- 19.2 g
- Fiber
- 17.6 g
- Sodium
- 806.8 mg
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