Curried Satay Veggie Bowls Recipe

Cooking Directions

• STEP 1.Start by preparing the curry sauce. In a blender, combine coconut milk, peanut butter, curry powder, soy sauce, lime juice, and garlic. Blend until smooth.
• STEP 2.Heat a large skillet over medium heat and add some oil. Add the tofu and cook until golden brown on all sides. Remove from the skillet and set aside.
• STEP 3.In the same skillet, add more oil if needed and sauté the vegetables until they are tender-crisp. You can use a mix of bell peppers, broccoli, carrots, and snap peas.
• STEP 4.Pour the curry sauce over the vegetables and stir to combine. Cook for a few minutes until the sauce thickens slightly.
• STEP 5.To serve, divide the rice or quinoa among bowls. Top with the curried vegetables and tofu. Garnish with chopped peanuts, cilantro, and lime wedges.
• STEP 6.Enjoy these Curried Satay Veggie Bowls hot and fresh. They can be stored in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• For a spicier kick, add some red chili flakes or sriracha sauce to the curry sauce.
• Feel free to customize the vegetables based on your preferences and what you have on hand.
• If you're not a fan of tofu, you can substitute it with tempeh or chickpeas for added protein.
• To make it gluten-free, use tamari or coconut aminos instead of soy sauce.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• To reheat, simply microwave the bowls until heated through or warm them up in a skillet.
• Serve these Curried Satay Veggie Bowls as a complete meal or as a side dish with grilled chicken or shrimp.