Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 8 people
Difficulty level: 3 out of 4
14 Ingredients
Number of servings
8
- 1 cup bean sprouts, trimmed
- 1/2 savoy cabbage, cut into thin wedges
- 1 bunch dutch carrots, peeled
- 2 small red chillies, thinly sliced (to serve)
- 1 cup coriander sprigs (to serve)
- 500grams kent pumpkin, cut into thin wedges
- 150grams snow peas
- 1 large zucchini, sliced diagonally
- 2tablespoons kecap manis
- 500grams small white potatoes, halved
- 425grams corn cobbettes
- 2tablespoons sriracha sauce
- 2tablespoons olive oil
- 3/4 cup smooth peanut butter (100% peanut)
Nutrition per serving
1540kJ / 368Cal
1540 Kilojoules or 368 Calories
18% of daily energy intake*
Protein
12.0grams
Fat
18.9grams
Carbs
34.9grams
Sugars
14.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Place potato in a microwave-safe dish with 1 tbs water. Cover and cook for 7-8 minutes or until tender.
Step 2 of 5
Heat a barbecue grill or chargrill pan over high heat. Add pumpkin, corn, snow peas and zucchini with potatoes. Add half the oil and toss to coat. Cook for 2-3 minutes on each side or until charred and tender. Transfer to a tray.
Step 3 of 5
Brush cabbage and carrots with remaining oil. Cook for 2 minutes, turning, or until charred. Add to tray.
Step 4 of 5
To make the chilli peanut sauce, whisk 3/4 cup peanut butter, 2 tbs kecap manis and 2 tbs sriracha in a bowl with cup hot water until smooth. Season to taste.
Step 5 of 5
Top vegetables with sprouts, chilli and coriander, and serve with sauce.
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