1. To make the satay sauce, combine all of the ingredients in a bowl and mix until smooth.
  2. Gradually drizzle in the coconut milk, whilst mixing so that you’re left with a pourable consistency.
  3. Heat a tsp of oil in a frying pan and add in the chickpeas.
  4. Season with a little salt and your favourite spices and sauté over medium/high heat until crisp.
  5. Assemble your bowls by layering the grains, courgette noodles, chickpeas, carrot, sprouts & avocado, then drizzle with the satay dressing, then devour!