You know that Summer is right around the corner, when those rainbow salad bowls start filling up my Instagram feed! I love a good buddha bowl as much as the next person and they’re such a great way to get a whole load of veggies into a meal. You can pretty much use your own creative licence here and customise your bowl to include your favourite ingredients.
This bowl includes two of my all time favourites: peanut butter and crispy chickpeas! If you’ve been reading any of my recent recipes, then you’ll probably be aware of my latest obsession for these crispy chickpeas. They’re super quick and easy to make; as I make them I the frying pan instead of baking them. You can then add all of your favourite spices ad seasonings and voila! They make great salad toppings, snacks, soup croutons and much more.
The second star of this show s definitely the satay dressing! I mean, peanut butter just makes everything better does it not? This is such a delicious addition to the salad bowl and would work with so many different dishes! I really do think that a good dressing can really transform a rather plain salad into a seriously epic one! What really used to bug me about ordering salads out or buying ready made ones, is that the dressings are just so uninspiring and not really that tasty at all! I remember that I actually used to think that I hated salads because whenever I ordered a side salad at a restaurant, they would always have these horrible dressings doused all over them.. and that pretty much put me off for years! BUT this is definitely not one of those.. it isn’t really like your typical salad at all. Buddha bowls have really stepped up the salad game in my opinion. They have so much more texture and flavour than a pile off limp lettuce leaves, tossed together with a few croutons! I know, I sound like I’m bashing salads here, but this is generally what lots of people think of them! I want to try and change people’s perception of healthy eating and that a salad doesn’t necessarily mean bland, diet food!
Chickpea Satay Buddha Bowl
- 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:
- 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
- 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!