Jessica in the Kitchen · by Jessica Hylton★ 5.0 (1)
Curried Satay Veggie Bowls
NUTRITION · PER SERVING25M COOK
CAL 21%·PRO 31%
CARBS 40G37% OF CAL
12G FIBER19G OTHER8G TOTAL SUGAR
FAT 26G54% OF CAL
7G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Quick curried chickpea bowls with a red curry and peanut sauce, topped with fresh salsa. Spicy, tangy, and ready in under 20 minutes.
mainthaibowlbeans⚙️ food processor🍳 skillet🌀 blender🍜 wokdairy freegluten freeveganvegetarian
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 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)
- 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))
At a glance
PER SERVING · TIME 25M
CAL 21%·PRO 31%
CARBS 40G37% OF CAL
12G FIBER19G OTHER8G TOTAL SUGAR
FAT 26G54% OF CAL
7G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 5m
- Sodium
- 1354mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 536mg
- Calcium
- 113mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1354MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.