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Chickpea Satay Buddha Bowl - serves 2 people

INGREDIENTS

Dressing:
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

METHOD
1. 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.
2. Heat a tsp of oil in a frying pan and add the chickpeas. Season
with a little salt and your favourite spices and sauté over medium/
high heat until crisp.
3. Assemble your bowls by layering the grains, courgette noodles,
chickpeas, carrot, sprouts & avocado, then drizzle with the satay
dressing, then devour!