Zoodles with Spicy Peanut Sauce

 Ingredients:

1 lb shrimp 

1/2 Tbsp oil

1/4 c fresh lime juice

3 Tbsp creamy peanut butter

3 Tbsp soy sauce

1 Tbsp ketchup

1 Tbsp Sriracha

1 Tbsp water

2 tsp brown sugar

1 tsp grated fresh ginger

3-4 zucaanni or yellow squash, spiralized

3 c fresh bean sprouts

1 c matchstick carrots

1/2 c chopped fresh cilantro

1/4 c unsalted peanuts, chopped 

4 scallions, cut 

4 lime wedges

Directions: 

1. Saute shrimp in pan and set aside

2. Make sauce by combining lime juice and next 7 ingredients (through ginger) in a bowl, stirring with a whisk.

3. In a large pan, add carrots, squash, 2 Tbsp peanuts, half the scallions and above sauce. Cook on medium-low heat until warm and the squash and carrots are tender (5 min) mix shrimp in. 

4. Garnish with remaining peanuts, scallions, cilantro, and lime wedges. Serve warm.

 

Farro Salad with Asparagus and Tomatoes

Ingredients:
1.5 cups farro

1 pound fresh asparagus, trimmed

1 cup cherry tomatoes

¾ cup chopped walnuts

Dried cranberries (~1/4 cup)

Goat cheese (~1/4 cup)

¼ cup balsamic vinaigrette, or to taste (I make mine)

Directions:
1. In Instant Pot, add 3 cups water to 1.5 cup Farro. Cook 10 min high, then 10 min natural release.

2. Preheat oven to 400F. Toast walnut pieces until lightly brown, about 5 minutes, then set aside. Trim asparagus into 2-inch pieces. On a sheet pan, add asparagus and cherry tomatoes. Drizzle with olive oil and sprinkle with salt and pepper. Cook until tomatoes start to blister and asparagus is tender, about 15 minutes.

3. Take farro out of Instant Pot using slotted spoon (there will be excess liquid that you don't want) and transfer to plate. Sprinkle lightly with salt, and drizzle 1/2 of balsamic mixture on top. Lightly mix.

4. Add asparagus, tomatoes, walnuts on top of farro mix, then sprinkle with goat cheese and dried cranberries.

Buddha Bowls

Ingredients:

1 sweet potato cut into 1/2-inch cubes
1 large red onion, sliced
3 tbsp. extra-virgin olive oil, divided
Salt and pepper
1 lb. boneless, skinless chicken breasts
1 small clove garlic, minced
2 tbsp. creamy peanut butter
1/4 c. Juice of 1 lime
1 tbsp. soy sauce
1/2 tbsp. honey
1 tbsp. toasted sesame oil
1 c. brown rice
1 avocado, thinly sliced
2 c. baby spinach

Garnish:

Freshly chopped cilantro, for garnish
Sesame seeds

Instructions:
1. Preheat oven to 425°. On a large baking sheet, toss sweet potatoes and onion with 1 tablespoon of oil and season with salt and pepper. Bake until tender, 20 to 30 minutes.

2. In Instant Pot, combine one cup of water with one cup of rice. Cook on high pressure for 24 minutes, then natural release fo 11-18 minutes.

3. Season chicken with Montreal seasoning and grill or bake in oven.

4. In a small bowl, whisk together garlic, peanut butter, lime juice, soy sauce, and honey. Whisk in sesame oil and 1 tablespoon olive oil until smooth.

5. Divide rice among four bowls and top each with sweet potato mixture, chicken, avocado, and baby spinach. Sprinkle with cilantro and sesame seeds and drizzle with dressing before serving.


Original recipe: https://www.delish.com/cooking/menus/recipes/a50768/buddha-bowls-recipe/