Coconut Satay Veggie Bowl

I’m back with another ride or die dish. I make this a lot for weekend lunches, with whatever veg I’ve got spare after meal prepping. I also like to make this when I’m on my own for dinner, because Lawrence can’t stand peanuts, so I don’t get to make it for us to share! I have a previous recipe of a more standard Chicken Satay, but this dish uses a couple more ingredients to really layer up the flavours to make it taste incredible. For something so tasty, it’s very quick to make.

This recipe uses my beloved Meridian Coconut and Peanut nut butter. I know I use this a lot, I promise I’m not sponsored (although that would be amazing!) – I just genuinely love this product and use it daily. You could of course use whatever peanut butter you have to hand and it would still taste great.


Yes, I sprinkle desiccated coconut on everything. It’s an addiction.

Coconut Satay Noodles

Serves 1

Start by making the satay sauce. To a bowl, add 2tsp coconut and peanut nut butter, 1/2tsp light tahini and 1/2tsp honey. Sprinkle over a tiny amount of rice wine vinegar (honestly, just a few drops, but it makes all the difference) and 1tsp tamari. Add 1/4tsp hot chilli powder and 1/4tsp freshly grated ginger, or the same amount of ground ginger. Add a splash of water – you can always add more – and mix thoroughly to combine. You want a loose sauce, not runny, thick enough to coat the vegetables.

Speaking of vegetables, stir fry up a mix of your favourites. I tend to use carrot and courgette ribbons, plus bell pepper, mushrooms, tenderstem broccoli, or even leftovers from a pre-prepared bag. Meanwhile, cook your noodles of choice. My favourite is using Doves Farm Brown Rice spaghetti, but as I haven’t got that in stock at the moment, I used buckwheat noodles. They tend to have more texture than rice noodles, and more flavour too.

Assemble the dish by tossing the noodles through the veggies then stirring through most of the sauce. Reserve a little to drizzle over the top, along with a scattering of pumpkin seeds and a sprinkle of dessicated coconut.

I probably have this dish once a fortnight, or as much as I can get away with! Sometimes I just have the veggies and sauce for a light lunch. I hope you enjoy this recipe, you should definitely give it a go. What’s your favourite dinner dish to make? Tell me all about it in the comments section below or come share ideas over on Instagram.


14 thoughts on “Coconut Satay Veggie Bowl

  1. Love your homemade satay sauce! I went on the Meridian site but couldn’t find their coconut peanut butter; can you tell me, from their label, what the ratio is? Sorry to bother you ^^

    Liked by 1 person

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