Splash coconut milk (can use other dairy free milk if you like)
Squeeze of lime
Tbsp maple/agave syrup
Pinch of chilli flakes (optional)
Buddha Bowl Ingredients
1 courgette- spiralized
11/3 cup cooked quinoa, brown rice, grains of choice
1 avocado
Alfalfa sprouts
1 can chickpeas-drained and rinsed
Sea salt
Oil for cooking
Spices of choice
1 carrot- sliced
Directions
To make the satay sauce, combine all of the ingredients in a bowl and mix until smooth.
Gradually drizzle in the coconut milk, whilst mixing so that you’re left with a pourable consistency.
Heat a tsp of oil in a frying pan and add in the chickpeas.
Season with a little salt and your favourite spices and sauté over medium/high heat until crisp.
Assemble your bowls by layering the grains, courgette noodles, chickpeas, carrot, sprouts & avocado, then drizzle with the satay dressing, then devour!
This PB has a nice medium roast aroma enhancing the nutty flavors. The whole family thrives on this product.
Once arrived the 1 kG jars are put in a mixing bowl and either manually or on dough setting with a dough hook churned into its natural consistency. A fun thing to do for an emulsifier free product.
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