2. Cut sweet potatoes into 2.5cm pieces. Slice spring onions into 3cm lengths. Toss on a lined oven tray with 1 tbsp cumin, 2 tbsp oil, salt and pepper. Roast in oven for 20-25 minutes until sweet potatoes are cooked.
3. Dice capsicum, cucumber and radishes. Combine in a bowl and set aside.
4. Peel and grate ginger. Add to a saucepan over low heat with coconut milk, peanut butter, 1 tbsp maple syrup and 1 1/2 tbsp soy sauce. Take off heat and squeeze in 1/2 lime juice (wedge remaining).
5. Divide quinoa among bowls. Top with roast vegetables and drizzle over sauce. Sprinkle with crunchy topping.
Spoon on the peanut sauce to taste. You can save any extra in the fridge to add to meals the next day!
Stretch the dish out by adding extra vegetables such as zucchini or squash to the roast vegetable tray bake.
Sweet potatoes, 1kg
Spring onions, 1/3 bunch *
Red capsicum, 1
Lebanese cucumber, 1
Radishes, 1/2 bunch *
Ginger, 30g *
Coconut milk, 165ml
Peanut butter, 2 slugs
FROM YOUR PANTRY
Oil (for cooking), salt, pepper, soy sauce (or tamari), maple syrup, ground cumin