I’m really impressed with my imagination on this one. I was meal prepping a large amount of food this week and had certain things that I had thought I wanted leftover from the week before that needed to be used. I hate food waste and throwing things away so my go-to is usually to dump it in a soup, but I was feeling something different. This is a completely vegan dish that is full of amazing flavor. And while it looks and tastes restaurant quality it’s super easy… You’re definitely going to want to try this one.
Start with 1 bag of broccoli slaw
-Sautee lightly in olive oil on the stovetop (I used chipotle infused olive oil)
-Spices- 1tbsp each: cayenne, chili powder, garlic powder, onion powder
-Split equally into bowl containers so it does not get soggy
For the curry sauce, sautee together in a pan:
1/2 a large sweet potato
1/2 of a red bell pepper
1/4 of a white onion
1/4 c zucchini
1/4 c yellow squash
1/4 c snap peas
1 can of rinsed, drained chickpeas
Once veggies are close to the desired doneness, add in a can of full-fat coconut milk
Stir in 1/8 cup of curry powder, 1/8 cup peanut butter and a pinch of each of the following: cayenne pepper, black pepper, red pepper flakes, and sea salt.