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Chickpea Satay Buddha Bowl

Ingredients

Dressing:

  • 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 

Instructions

  • 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! 
Author: Charley