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! 


Charley's Health