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Veggie Satay Bowls

Print Recipe

Ingredients
  

  • Satay Sauce;
  • 3 tbs coconut milk
  • 1 can chickpeas rinsed & drained
  • 1 tbsp coconut oil
  • 1 tbsp red curry paste
  • 1 tbsp creamy organic peanut butter
  • 1 tsp  mustard
  • 1/4 tsp ground ginger
  • 2 garlic cloves
  • salt & pepper to taste
  • lime juice to taste
  • Veggie Bowl;
  • 2 zucchinis spiralized, pressed with a paper towel to remove excess water
  • 1 red bell pepper chopped
  • 2 cups broccoli
  • 1 cup sliced mushrooms
  • 1 tsp  coconut aminos
  • 2 tsp  olive oil
  • toppings - slivered almonds cilantro...

Instructions
 

  • Preheat oven to 400
  • Add broccoli, red pepper, and mushrooms to a large bowl. Toss with 1 tsp olive oil, salt & pepper to taste.
  • Line baking sheet or spray and bake for 20 minutes until slightly cooked.
  • Combine all satay sauce ingredients in a food processor and blend well.
  • Heat oil in large skillet over medium heat, add zucchini zoodles and saute 2-3 minutes, tossing until they are soft but not mushy.
  • Add veggies to pan with zucchini and toss with coconut aminos.
  • Divide into bowls and top with satay sauce. Plus any toppings chosen.