Weeknight dinners can be a difficult beast. You're tired, ready for some me time and if you're anything like us, you don't want to be spending the majority of your evening in the kitchen. But, if you are trying to make healthier changes to your diet, cooking at home is one of the best ways to ensure you're hitting your nutritional goals and that you know exactly what's going into your food.
As far as we're concerned, Buddha bowls are one of the easiest dinners to make. Keep reading for the peanut butter version that's become a staple in our meal plans.
- 1 zucchini, spiralized
11/3 cup cooked quiona, brown rice or grains of choice
1 can of chickpeas, drained and rinsed
1 Carrot, sliced
Oil for cooking
Spices of choice
1 tbsp Pic's Smooth Peanut Butter
2 tsp coconut aminos
Pinch grated ginger
Splash coconut milk (can use any dairy free milk you like)
Squeeze of lime
Tbsp maple or agave syrup
Pinch of chilli flakes (optional)
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 a medium to high heat until crisp.
Assemble your bowls by layering the grains, courgette noodles, chickpeas, carrot, sprouts and avocado, then drizzle with the satay dressing, the devour!
- Main Dishes
- Serves 2