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.
By the time you’re reading this, I’m probably chowing down on some delicious vegan food in San Francisco. Gav and I are here for Pinterest’s very first conference and I’m so incredibly excited about it. I’m also so happy to be back in San Francisco! I had such a blast on my last trip and I can’t wait to show Gav all the things, and all the amazing vegan food. There’s something about the vegan food in Cali that is absolutely top notch. Speaking of top notch vegan dishes, we need to talk about these Curried Satay Veggie Bowls. They from my amazing friend Lindsay Cotter’s Cookbook: Nourishing Superfood Bowls: 75 Healthy and Delicious Gluten-Free Meals to Fuel Your Day. Lindsay is all about healthy and amazing gluten free dishes that work for every single occasion!
Let me tell you a bit about Lindsay. She runs the gorgeous gluten free blog Cotter Crunch. Talk about phenomenal photos. I can’t remember how exactly we met, but I’m pretty sure it’s because I made one of her food videos. I was so sad to stop that little side business soon after, but was happy that a friendship seemed to blossom out of nowhere for us! She’s always so fun to talk to and we share many of the same #bloggerlife scenarios.
Just like in her book, Lindsay shares some stunning bowls on her website. Her cookbook has so many vegan recipes and vegan options recipes that I knew I had to share it with you guys. After flipping through, I knew I had to make these Curried Satay Veggie Bowls. Let me tell you – absolute deliciousness.
These noodle bowls are made with perfectly created zucchini noodles. Then covered in a delicious peanut Satay sauce that becomes almost yummy soup like due to the zucchini noodles. I loved it this way and actually waited until it got soupy, since it kind of reminded me of my coconut curry soup! Usually when I make zucchini noodles, it’s kind of a hot mess, hence why I stayed away from them for so long. But Lindsay goes into detail on how to cook them and they came out perfect.
So perfect that my non gluten free husband asked to have it for dinner, then had it again the next day. After Gav tasted it he said (quote) “Wow. That’s something I could eat over and over!” (end quote). That’s definitely a fine compliment. He loves the sauce so much that we saved some to use on another weeknight dish, or for when we have more zucchinis to make this again.
You definitely can’t go wrong with this recipe. I also love that it’s the perfect portion for two people. It’s also a great way to add protein to your meal. I hope you give it a try and definitely check out Lindsay’s amazing cookbook Nourishing Superfood Bowls!
PIN THIS RECIPE:
Send this to friend