I know that we are fully into the New Year but I am still having a hard time believing it’s 2020 already. I wanted to share so many recipes before and during the holidays but as I just finished writing my second Sugar Detox in 10 Days Cookbook I found myself completely burnt out. I took some much needed time off and I am so excited to be back and ready to share weekly healthy recipes to keep you motivated to cook and eat healthy now and long past the New Year motivation wears off.
Today I want to share my Peanut Slaw Bowl Recipe as it is a nice transition from the holidays as it feels like healthy “comfort food”. Peanut sauce is so flavourful, and by adding a bit of curry you get really make your taste buds happy even with a ton of vegetables.
I wanted to share that this recipe is extremely versatile you can add in your favourite veggies, your favourite plant-based (or lean meat) protein sources and you can even add more starchy carbs like rice depending on your nutritional needs and goals. The sauce calls for curry but if you are not a fan simply omit the recipe is still really creamy and delicious. This recipe is a variation from my first cookbook where this recipe is uncooked and more like a crunchy salad slaw, for the winter months I prefer cooking my veggies and serving them warm with the peanut sauce.
Enjoy this dairy-free, plant-based super delicious lunch or dinner recipe.
The Recipe
PrintPeanut Slaw Bowl
Makes: 4-5 servings
Prep Time: 10 minutes
Cook Time: 5-10 minutes
Ingredients
2 cloves garlic, minced
½ cup shredded carrots
1 bag of broccoli slaw (kale or cabbage slaw works too) 340 grams
2 tablespoons avocado oil
1 cup frozen edamame
1 (15-19oz.) can chickpeas (or 2 cups cooked chickpeas)
1 cup shredded red cabbage
1/3 cup chopped peanuts
optional – dash of fresh lime juice or top with chopped cilantro
Curried Peanut Sauce
1 tablespoon avocado oil
2 cloves garlic, minced
2 teaspoons fresh grated ginger
1 ½ tablespoons curry powder
3/4 cup water, plus extra as needed
1/3 cup creamy peanut butter
3 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon organic coconut sugar
Directions
1. Make Peanut sauce. In a medium saucepan add oil over medium heat until shimmering. Stir in garlic, ginger, and curry powder and cook until fragrant (30 seconds-1 minute). Stir in water, peanut butter, vinegar, soy sauce, and sugar and bring to simmer. Cook, stirring occasionally until slightly thickened and flavours blend (2 minutes). Adjust consistency as needed with additional water.
2. In a large frying pan over medium heat add oil and garlic cook for 30 seconds, pour in broccoli slaw, carrots, edamame, chickpeas and cabbage. Cook 4-5 minutes until cabbage softens.
3. Drizzle with peanut sauce, sprinkle with peanuts and garnish with cilantro or lime wedges.
I love to prep this meal on Sunday’s while I am making dinner so my husband and I have easy lunches for the week. Individually portion for quick grab and go healthy meals that can save you time and money.
If you make this recipe I would love to hear what you think in the comments below. As always sharing is caring, if you know someone who would love this recipe I would so appreciate you sharing it with them.
Happy Meal Prep Sunday,
