Serves
Serves 2
Total Time
20 Minutes
Ingredients
For the dressing
2 tbsp of Pic’s Smooth Peanut butter
2 tsp of coconut aminos
Pinch of grated ginger
Splash of coconut milk (can use other dairy-free milk if you like)
Squeeze of lime
1 tbsp of maple/agave syrup
Pinch of chilli flakes (optional)
For the Buddha bowl
1 courgette, spiralized
1/3 cup of cooked quinoa, brown rice, or other grains of choice
1 avocado
Alfalfa sprouts
1 can of chickpeas, drained and rinsed
Sea salt
Oil, for cooking
Spices of choice
1 carrot, sliced
Method
Step 1
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.
Step 2
Heat a teaspoon of oil in a frying pan and add in the chickpeas. Season with a little salt and your favourite spices and sauté over a medium-high heat until crisp.
Step 3
Assemble your bowls by layering the grains, courgette noodles, chickpeas, carrot, sprouts and avocado, then drizzle with the satay dressing, then devour!
Recipe courtesy of @CharleysHealth for Pic's Peanut Butter
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