Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 388kcal 19%
Fat 24g 36%
Saturated Fat 11g 55%
Carbohydrates 37g 12%
Fiber 8g 32%
Sugar 10g 20%
Protein 11g 22%
Cholesterol 0mg 0%
Sodium 537mg 22%

Percent Daily Values are based on a 2,000 calorie diet.

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Curried Satay Veggie Bowls

Name: Curried Satay Veggie Bowls
Prep time: 15 min
Cook time: 3 min
Total time: 18 min
Yield: 1
Ingredients: 1 (15-ounce) can chickpeas; 3 tablespoons coconut milk; 1 tablespoon avocado oil(or coconut oil); 1 tablespoon creamy natural peanut butter; 1 tablespoon red curry paste; 1 teaspoon mustard; 1/4 teaspoon ground ginger; 2 cloves garlic; dash of lime juice; pinch of Kosher salt and freshly-ground black pepper, to taste; 2 small zucchinis; 1 teaspoon olive oil; 1 teaspoon tamari or soy sauce; toppings: chopped fresh cilantro,chopped nuts, crushed red pepper flakes, lime wedges, sriracha (optional)

Prep 15m

Cook 3m

Total 18m

This flavorful recipe combines creamy coconut milk, zesty red curry paste, and a touch of peanut butter to create a delicious satay sauce. Tossed with chickpeas, zucchini, and a variety of toppings, these veggie bowls are a quick and satisfying meal that's bursting with Thai-inspired flavors.

Nutrition Facts

Curried Satay Veggie Bowls

Ingredients

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Nutrition Facts

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