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Parve
Medium
2 Servings
Allergens 
15 Minutes
Diets
Revitalize plain veggies with this delightfully creamy satay bowl. Loaded with healthy fats and antioxidant-rich spices, you’ll get loads of health benefits in every bite. Rainbow-colored veggies and Thai-inspired flavors make this dish one of my favorites!
15 ounces (425 grams) Glicks Chickpeas
1 tablespoon (15 grams) red curry paste
1 teaspoon minced garlic
pinch fresh grated ginger, or 1/4 teaspoon ground
1 tablespoon (15 ml) avocado or coconut oil
1 teaspoon mustard
2 to 3 tablespoons (45 ml) coconut milk
1 tablespoon (12 grams) Gefen Creamy Natural Peanut Butter
dash of lime juice or rice vinegar
Tuscanini Fine Sea Salt or kosher salt, to taste
pepper, to taste
2 small zucchini (see note)
1 teaspoon Gefen Olive Oil
1 teaspoon tamari
handful ribbon-cut or julienne-sliced veggies (carrot and summer squash work great)
cilantro
crushed nuts
crushed red pepper flakes
sriracha (optional)
Combine the chickpeas, red curry paste, garlic, ginger, oil, mustard and two tablespoons (30 ml) coconut milk in a food processor or blender. Blend until mixed.
With the food processor on low, slowly add the peanut butter, vinegar, salt and pepper. Blend again until creamy.
For thinner sauce, add one tablespoon (15 ml) or more of coconut milk. Stop and scrape sides once or twice if needed.
Put the sauce in a bowl and set aside. Extra sauce can be stored in the fridge for up to five days.
Spiralize the zucchini, then press with a paper towel to remove the excess water.
In a large skillet or wok, add the oil and stir-fry the zucchini noodles with the tamari for two to three minutes, or until zucchini noodles are soft, but not mushy.
Remove and place zucchini noodles in one large serving bowl or two smaller serving bowls.
Drizzle each bowl with the creamy satay sauce and top with a handful of ribbon-cut vegetables, cilantro, crushed nuts and crushed red pepper flakes. Add a dash of Sriracha, if desired.
Once you add the sauce, serve immediately. Due to the high water content in the zucchini noodles, the sauce will become soupy if left to sit. Simply add more zucchini noodles to thicken the sauce, or spoon out a few tablespoons of liquid. But not to worry: even the thinned out sauce is delicious with the noodles. Totally slurp worthy!
Reprinted with permission from Nourishing Superfood Bowls by Lindsay Cotter, Page Street Publishing Co. 2018. Photo credit: Lindsay Cotter.
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