Peanut Satay Bowl

It’s all about the peanuts…& a few other things! A craving led me to make this oh SO tasty Peanut Satay Bowl. It’s topped with my Ginger & Maple Glazed Tofu (salivating). The season for a warm hearty meals is upon us – yes, please. I took the leftovers to my parents thinking I would return the next day for a visit (& lunch). Well, lunch didn’t happen. BUT…I did receive a text just prior to popping over. It was my mom stating how delicious ‘that bowl of food’ was left in the fridge. Oh good, happy to nourish! Glad you enjoyed, mom…xx. I have to say, as good as a hearty meal tastes on a cold day, it feels even better to share it with great company – even if it means the ‘chef’ gets a PB&J sandwich at the end of the day.

If you’re looking to save some time in the kitchen, make the peanut sauce the day prior. It refrigerates well and just gains more flavour as it rests. That would just leave the noodles and sautéed vegetables for the day of – and tofu if you plan on adding that to your bowl as well (I would…it’s well worth it).

Ginger & Maple Glazed Tofu recipe.

Peanut Satay Bowl
Prep Time
20 mins
Cook Time
25 mins
Total Time
40 mins

Looking for a light, but satisfying meal idea that's full or flavour and a perfect mix of fresh vegetables, healthy carbs, and protein!? Look no further. This Peanut Satay Bowl checks all the 'boxes' and can be made to order.

Course: main course, lunch, dinner
Cuisine: *plant based + gluten free
Keyword: peanut satay, nourish bowl
Servings: 3 bowls
Author: thecrimsonsink
Roasted Peanut Sauce
  • 1/2 cup roasted peanuts, unsalted
  • 1 cup vegetable broth, low sodium
  • 2 tbsp fresh ginger, finely grated
  • 3 large garlic cloves, minced
  • 1 tsp tamari *gluten free
  • 2 tsp sesame oil
  • 1 can (398ml) coconut milk, unsweetened
  • 1 tbsp pure maple syrup
  • 1/2 tsp cayenne pepper *optional
  • 3/4 tsp sea salt
  • 1 red chilli pepper - cut a slit down the centre
Sautéed Vegetable Medley
  • 1 cup green cabbage, shaved/sliced
  • 1 cup broccoli floretes, roughly chopped
  • 1/2 cup cauliflower, roughly chopped *slightly smaller pieces than broccoli - will help cook evenly
  • 2 garlic cloves, minced
  • 1 tbsp water
  • 1/2 tbsp grape seed oil
  • pinch of sea salt
  • pinch of cayenne *optional
Roasted Peanut Sauce
  1. In a pot, add the coconut milk and red chilli pepper. Bring to a boil over med. heat, then turn to low and simmer.

  2. Add to a high speed blender the roasted peanuts, vegetable broth, grated ginger, minced garlic, tamari, sesame oil, maple syrup, cayenne pepper, and sea salt. Blend on high until smooth.

  3. Add the peanut mixture to the simmering coconut milk. Bring back to a gentle boil, and then remove from heat. Take out the chilli pepper and set aside until sautéed veggies are ready.

  4. *Prepare noodles as per instructions. I used brown rice vermicelli noodles & cooked until al dente - cooked them separately, drain, and then drizzle with a little sesame oil and toss.

  5. Once the peanut sauce, noodles, and sautéed veggies are's time to assemble! In a pasta bowl or large soup bowl, add a good helping of the peanut sauce. With a fork, swirl a portion of the cooked noodles and place into the sauce. Add the sautéed vegetables to the side or on top. Lastly, add the tofu (if made) and any additional toppers - see notes for ideas. Enjoy.

Sautéed Vegetable Medley
  1. In a large pan over med./low heat, add the grape seed oil, garlic, cayenne, sea salt, and vegetables. Stir well and often while the oil comes up to heat - sizzles. Once sizzling, add the water, stir, and place a lid on. Allow to steam for about 5mins, stirring occasionally, just until the vegetables are tender. Remove from heat & serve.
Recipe Notes

~Additional toppers...grated carrot, green onion, jalapeño, cilantro, mixed sprouts & beans, and chopped roasted peanuts.

~See THE Thai Salad for the Ginger & Maple Glazed Tofu recipe.


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