Preparation time is 5minutes
Cook time is 40minutes
Total time is 45minutes
Serve is for 4 people
Estimated cost per serve is 10.87 dollar
Difficulty level: 3 out of 4
10 Ingredients
Number of servings
4
- 1 bunch baby beetroots, quartered
- 500grams pumpkin, cut into 1cm pieces
- 250grams Qukes, quartered lengthways
- 5milliliter extra virgin olive oil spray
- 3/4 cup reduced-fat Greek-style yoghurt
- 2 cup baby spinach leaves
- 250grams Simply Steam zucchini spaghetti
- 2tablespoons Macro hemp seeds
- 1 cup Macro Australian whole grain freekeh
- 4 Macro satay tofu, each piece halved
Nutrition per serving
3200kJ / 765Cal
3200 Kilojoules or 765 Calories
37% of daily energy intake*
Protein
46.2grams
Fat
33.8grams
Carbs
67.2grams
Sugars
30.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Preheat oven to 200°C. Line a baking tray with baking paper. Spray beetroot and pumpkin with oil and season with freshly ground black pepper. Spread in a single layer on tray and bake for 35-40 minutes or until golden and tender.
Step 2 of 4
Meanwhile, 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 and cook, in batches, in a non-stick frying pan over medium heat for 1-2 minutes on each side or until slightly charred and warmed through.
Step 4 of 4
Heat zucchini following packet instructions. Divide between bowls with freekeh and top with pumpkin, beetroot, spinach, Qukes, tofu, yoghurt and hemp seeds. Serve.
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