Hola Peanut Butterer

Chickpea Satay Buddha Bowl

Serves: 2

Dressing Ingredients

  • 2 tbsp Pic’s Smooth Peanut butter
  • 2 tsp coconut aminos
  • Pinch grated ginger
  • 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

  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!

 

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