See the recipes below for some of the delicious creations you can make with Pic’s Peanut Butter.
Creamy Peanut & Mediterranean Vegetable Tagine
Serves: 4
=R3=
Roasted Studded Capsicums
Serves: 6
=R1=
Sweet Potato Peanut Soup
Serves: 4
=R2=
Peanut Butter Hummus
Serves: 8
=R4=
Servings
6
Prep time
Cook time
Recipe
Ingredients
- 2 tbsp coconut oil
- 1 red onion, diced
- 1 zucchini, diced
- 1 carrot, diced
- 1 large red chilli, sliced
- ¼ cup filtered water
- ¾ tsp cumin
- 400g tomatoes (tinned or fresh)
- ⅓ cup peanuts or macadamias, roughly chopped
- 1 cup cooked quinoa
- 3 tbsp Pic’s Smooth Peanut Butter
- 6 large capsicums
- ¼ tsp Himalayan salt (or to taste)
- Avocado, lime, herbs & chilli, to garnish
Method
- Preheat oven to 180ºC.
- Meanwhile, place 1 tbsp coconut oil in a non-stick saucepan and sauté diced onion, zucchini, carrot and chilli for 5-10 mins.
- Add ¼ cup filtered water and cumin.
- Add tomatoes and peanuts or macadamias, stir though, simmer and allow to reduce.
- Remove from heat and add cooked quinoa and peanut butter.
- Cut capsicums in half and arrange on a greased baking tray (grease with remaining 1 tbsp coconut oil). Sprinkle salt.
- Generously fill capsicums with quinoa mixture, cover with foil and place in the oven for approx. 30 mins.
- Remove foil and bake for a further 20 mins.
- Serve with avocado, lime, herbs, chilli flakes and additional peanuts (optional).
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
