Veggie Satay Bowls
When a recipe calls for peanut butter or any nut butter I am in! Yes, I am a self-proclaimed nut butter lover! I try all brands and flavors and incorporate them whenever I can into recipes. So when I came across satay sauces and saw that peanut butter was the star - I knew I had to recreate it!
Accompanied by red curry paste for some heat (as much or little as you like), coconut milk and chickpeas I knew this would be a taste bud winner! You could make this satay sauce and use it over numerous dishes. Chicken, fish, beef noodles....
I went with the ever popular zoodles to make it a veggie dish (shocker! lol!) In place of traditional soy sauce I like to use coconut aminos. It is a great alternative to soy sauce with less sodium.
Get creative with your veggie options. I went with red peppers, broccoli & mushrooms. Water chestnuts would have been a nice crunch in here! I also sprinkled hemp seeds over the veggies (great source of good fats and plant protein) & slivered almonds.
I kept the extra sauce in a mason jar in the fridge and dipped raw veggies into it throughout the week! Yum! Also great for meal prep as you can store the sauce and just add to veggies when ready to eat!
Don't forget to tag me on Instagram if you give it a try - it makes me smile! Also, comment and share with friends!
3 tbs coconut milk
1 can chickpeas (rinsed & drained)
1 tbsp coconut oil
1 tbsp red curry paste
1 tbsp creamy organic peanut butter
1 tsp mustard
1/4 tsp ground ginger
2 garlic cloves
salt & pepper to taste
lime juice to taste
2 zucchinis, spiralized, pressed with a paper towel to remove excess water
1 red bell pepper, chopped
2 cups broccoli
1 cup sliced mushrooms
1 tsp coconut aminos
2 tsp olive oil
toppings - slivered almonds, cilantro...
1. Preheat oven to 400
2. Add broccoli, red pepper, and mushrooms to a large bowl. Toss with 1 tsp olive oil, salt & pepper to taste.
3. Line baking sheet or spray and bake for 20 minutes until slightly cooked.
4. Combine all satay sauce ingredients in a food processor and blend well.
5. Heat oil in large skillet over medium heat, add zucchini zoodles and saute 2-3 minutes, tossing until they are soft but not mushy.
6. Add veggies to pan with zucchini and toss with coconut aminos.
7. Divide into bowls and top with satay sauce. Plus any toppings chosen.