Curried Satay Veggie Bowls
These quick and easy Curried Satay Veggie Bowls take less than 20 minutes to make, they're naturally gluten-free and vegan, and they are made with the most heavenly red curry sauce! Feel free to add in extra veggies or rice noodles, if you would like.
Ingredients
1 servings
Instructions
- Combine all ingredients in a food processor or blender, and puree until smooth, stopping to scrape the sides once or twice if needed. For a thinner sauce, add a tablespoon or two of extra coconut milk (or water). Taste, and season with extra salt and pepper (and feel free to add in extra curry paste) if needed. Set aside.
- Spiralize, julienne or shave the zucchini into thin strips with a vegetable peeler. Press with a paper towel to remove excess water.
- Heat oil in a large skillet or wok over medium-high heat. Add the zucchini noodles and drizzle evenly with the tamari (or soy sauce). Sauté for 2 to 3 minutes, tossing occasionally, until they are soft but not mushy. Remove from heat, add the satay sauce, and toss until combined.
- Serve immediately, garnished with your desired toppings.
💰 Cost Estimate
Total Ingredients
$435.00
$435.00
Per Serving
$435.00/serving
$435.00/serving
🏠 Savings
~$870.00 vs buying!
~$870.00 vs buying!
📋 Price Breakdown (64% ingredients detected)
| Ingredient | Amount | Subtotal |
|---|---|---|
| 1 | - | |
| coconut milk | 3 tbsp | $2.00 |
| avocado oil | 1 tbsp | $11.00 |
| creamy natural peanut butter | 1 tbsp | $8.00 |
| red curry paste | 1 tbsp | $2.00 |
| mustard | 1 tsp | $4.00 |
| ground ginger | 0.25 tsp | $1.00 |
| garlic | 2 cloves | $395.00 |
| dash of lime juice | - | - |
| pinch of Kosher salt and freshly-ground black pepper | - | - |
| zucchinis | 2 small | - |
| olive oil | 1 tsp | $7.00 |
| tamari or soy sauce | 1 tsp | $5.00 |
| toppings | - | - |
*Estimated market prices, may vary by region
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