Quick & Easy Curried Satay Veggie Bowls: Deliciously Vegan, Gluten-Free & Ready in Under 20 Minutes!
Indulge in these heavenly Curried Satay Veggie Bowls – a perfect blend of speed, flavor, and health. Crafted in under 20 minutes, these bowls are not only naturally gluten-free and vegan but also feature the most exquisite red curry peanut sauce. Feel free to customize with your favorite extra veggies or a handful of rice noodles for an even heartier meal.
As you dive into this recipe, I might just be savoring some incredible vegan delights in San Francisco. My husband, Gav, and I are currently attending Pinterest’s inaugural conference, an event that has me buzzing with excitement. It’s truly wonderful to be back in San Francisco; my last visit was such a joy, and I’m eager to share all its charm and exceptional vegan food scene with Gav. California undeniably sets a high standard for plant-based cuisine.
Speaking of top-tier vegan dishes, it’s time to shine a spotlight on these spectacular Curried Satay Veggie Bowls. This recipe hails from my dear friend Lindsay Cotter’s brilliant cookbook: Nourishing Superfood Bowls: 75 Delicious Gluten-Free Meals to Fuel Your Day. Lindsay is renowned for creating incredible gluten-free meals that fit seamlessly into any occasion, and her philosophy perfectly aligns with our desire for wholesome, flavorful food.
Meet Lindsay Cotter: The Inspiration Behind Deliciously Healthy Bowls
Let me introduce you to Lindsay Cotter, the culinary genius behind this recipe. She’s the creative force behind the gorgeous gluten-free blog Cotter Crunch. Her blog is a feast for the eyes, boasting phenomenal food photography that truly makes her dishes pop. I can’t quite recall the exact moment we first connected, but I suspect it was after I created one of her captivating food videos. Though that small side venture eventually came to a close, I’m incredibly grateful that a genuine friendship blossomed between us. Lindsay is always a delight to chat with, and we often find ourselves navigating the similar joys and challenges of #bloggerlife.
Much like her inspiring cookbook, Lindsay consistently shares stunning bowl recipes on her website. Her book, Nourishing Superfood Bowls, is packed with an abundance of vegan recipes and versatile options that I simply had to share with my community. After flipping through its pages, these Curried Satay Veggie Bowls immediately caught my eye, and I knew they had to be the first creation I tried. The result? Pure, unadulterated deliciousness.
Why These Curried Satay Veggie Bowls Will Become Your New Favorite
These remarkable noodle bowls are built upon a foundation of perfectly cooked zucchini noodles, generously bathed in a rich and flavorful peanut Satay sauce. What makes this dish truly unique is how the sauce, when combined with the zucchini noodles, evolves into an almost soup-like consistency. I absolutely adore it this way and often let it sit for a moment to achieve that delightful texture, which pleasantly reminds me of my own vegan coconut curry soup! For a long time, I shied away from making zucchini noodles at home because they often turned out mushy. However, Lindsay’s cookbook provides meticulous instructions on how to prepare them perfectly, ensuring they remain tender-crisp and never a “hot mess.”
A Husband-Approved Weeknight Wonder
The success of these bowls was so profound that even my husband, Gav – who isn’t strictly gluten-free – requested them for dinner. And then, he asked for them again the very next day! After his first bite, he exclaimed, “Wow. That’s something I could eat over and over!” Coming from him, that’s an exceptionally high compliment. He was so taken with the vibrant red curry peanut sauce that we made sure to save some to elevate another weeknight meal, or to quickly whip up these bowls again whenever we have fresh zucchinis on hand. This enthusiastic endorsement speaks volumes about the dish’s irresistible flavor profile and its potential to become a staple in your meal rotation.
The Perfect Meal for Two: Healthy, Quick, and Protein-Packed
You truly cannot go wrong with this Curried Satay Veggie Bowl recipe. Beyond its incredible taste, one of its greatest advantages is that it’s perfectly portioned for two people, making it an ideal choice for a cozy dinner or a satisfying lunch. It’s also an excellent way to incorporate a substantial amount of protein into your plant-based diet, thanks to the chickpeas in the rich satay sauce. This meal offers a fantastic balance of nutrients, flavors, and convenience.
Unlocking the Magic of Zucchini Noodles
For those new to zucchini noodles, often called “zoodles,” they offer a fantastic low-carb, gluten-free alternative to traditional pasta. While a spiralizer is the easiest tool for creating uniform strands, don’t fret if you don’t own one! You can easily achieve similar results by using a julienne peeler or even a standard potato peeler to create long, flat ribbons. The key is to manage their high water content. A quick press with a paper towel after spiralizing or slicing helps prevent the final dish from becoming too watery. Then, a brief stir-fry ensures they are tender yet retain a delightful bite, perfectly absorbing the flavorful sauce.
Customizing Your Satay Bowl
While the recipe itself is a masterpiece, these bowls are incredibly versatile. Feel free to experiment with additional vegetables you have on hand – bell peppers, carrots, snap peas, or broccoli florets would all be wonderful additions. If you prefer a more traditional noodle experience, simply swap a portion of the zucchini noodles for cooked rice noodles. For an extra boost of protein, consider adding pan-fried tofu or tempeh. The beauty of these Curried Satay Veggie Bowls lies in their adaptability, allowing you to tailor them to your taste and what’s available in your kitchen.
I wholeheartedly encourage you to give this recipe a try and experience its magic for yourself. And while you’re at it, be sure to explore Lindsay’s incredible cookbook, Nourishing Superfood Bowls, for more wholesome and delicious meal ideas. It’s a true treasure trove for anyone seeking healthy, flavorful, and easy-to-make dishes.
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Ingredients
SATAY SAUCE 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 / Rice Vinegar
- pinch of Kosher salt and freshly-ground black pepper, to taste
NOODLE BOWL INGREDIENTS:
- 2 small zucchinis
- 1 teaspoon olive oil
- 1 teaspoon tamari – gluten free soy sauce
- toppings: chopped fresh cilantro, chopped nuts, crushed red pepper flakes, lime wedges, sriracha (optional)
Instructions
- To make the satay sauce, combine the chickpeas, red curry paste, garlic, ginger, oil, mustard and coconut milk in a food processor or blender. Blend until mixed.
With the food processor on low, slowly add the peanut butter, Lime juice/ Rice Vinegar, salt and pepper. Blend again until creamy. For thinner sauce, add 1 tablespoon (15 ml) or more 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 fridge for up to 5 days.
- For the bowls, 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 5 minutes, or until zucchini noodles are soft, but not mushy. Remove and place zucchini noodles in one large serving bowl or 2 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!
- Note: To make zucchini noodles without a spiralizer, simply julienne slice them or use a potato peeler to create long flat shavings or ribbons.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.