Preparation time is 5minutes
Cook time is 40minutes
Total time is 45minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 1 bunch baby beetroots, washed, quartered
- 500grams butternut pumpkin, peeled, cut into 1cm pieces
- 1 cup Macro Organic Australian wholegrain freekah
- 200grams Macro satay tofu, cut pieces in half
- 250grams Simply Steam zucchini spaghetti
- 2 cups baby spinach leaves
- 250grams Qukes® baby cucumbers
- 3/4 cup reduced-fat Greek-style yoghurt
- 2tablespoons hemp seeds
- 5milliliter extra virgin olive oil spray
Description
Satisfy your mid-week munchies with this one-stop bowl, packed with beetroot, pumpkin, spinach, zucchini, cucumbers and tasty Macro Organic satay tofu.
Method
Step 1 of 4
Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper. Spread beetroot and pumpkin in a single layer on tray. Spray with oil and season with pepper. Bake for 40 minutes or until golden and tender.
Step 2 of 4
Place freekeh and 3 cups boiling water into a microwave-safe bowl. Cook, uncovered, on high for 14 minutes or until tender. Cover and set aside for 10 minutes.
Step 3 of 4
Spray tofu with oil and cook, in batches, in a non-stick frying pan over medium heat for 2 minutes on each side or until slightly charred and warmed through.
Step 4 of 4
Heat zucchini according to packet instructions. Divide among bowls with freekeh and top with beetroot, pumpkin, spinach, Qukes®, tofu, yoghurt and hemp seeds. Serve.
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