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)
1 courgette- spiralized
11/3 cup cooked quinoa, brown rice, grains of choice
1 can chickpeas- drained and rinsed
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!