Peanut Satay Veggie Bowl

Ingredients: 

• Satay Sauce

• 200g Peanut butter

• 2 limes Juice and zest

• 40ml soy sauce

• 40ml maple syrup

• 1 garlic clove

• 2cm fresh ginger

• 50ml water

• 1/2 tsp ground cumin

• 1/2 tsp ground coriander

• 1.5 tins coconut milk

• 2tbsp coconut oil

• 2 lg sweet potato

• 2 red onion (sliced top to bottom in crescent moons) red

• Tin chick peas (Support building good estrogen’s)

• Baby sweetcorn

• Sugar snap peas or mange tout

• Red pepper

• Yellow pepper

• Broccoli

• Spinach

• Beansprouts

• Garnish dried onions or purple chive flowers like in the photo

Method:

This dish is high in magnesium, protein, healthy fats and fibre, all things we NEED to produce hormones. Vegetables full of antioxidants to support the liver and diversity to support the gut microbiome.

Peel and chop sweet potato into cubes and put on a tray with melted coconut oil and air fry (20 mins) or roast in oven (30 mins) till turning colour. Meanwhile place all ingredients into a nutri bullet or food processor with just half a tin of coconut milk. Blend and put to one side, warning if you taste, you will want more! Chop the onions soften in pan in coconut oil, add baby sweetcorn chopped in halves then into 2cm chunks and allow to sweat for a while whilst you boil kettle. Chop broccoli into small florets and pour boiling water over and let sit for a few mins (saves over cooking in pan and keeps that fresh green colour. Chop peppers into chunks and throw into the pan and mange tout in half and add. Drain and add chick peas and broccoli then add sauce and other tin of coconut milk. Then wash spinach and beansprouts and stir well. Bring to simmer, taste and serve when hot.