Curried Satay Veggie Bowls

Bahan-bahan (1 porsi)

• 1 (15-ounce) can chickpeas
• 3 tablespoons coconut milk
• 1 tablespoon avocado oil (or coconut oil)
• 1 tablespoon creamy natural peanut butter
• 1 tablespoon red curry paste
• 1 teaspoon mustard
• 1/4 teaspoon ground ginger
• 2 cloves garlic
• dash of lime juice
• pinch of Kosher salt and freshly-ground black pepper, to taste
• 2 small zucchinis
• 1 teaspoon olive oil
• 1 teaspoon tamari or soy sauce
• toppings: chopped fresh cilantro, chopped nuts, crushed red pepper flakes, lime wedges, sriracha (optional)