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Buddha Bowl Peanut Sauce

September 10, 2018

[Recipe makes enough sauce for roughly 4 servings].

Buddha bowls seem to be quite the craze this year—all for good reason; they're a perfect way to pack plant-based nutrients in to one bowl.  In our specific bowl featured today, we got calcium and vitamin C from broccoli, heart-healthy fats from avocado, vitamin C, vitamin A, and protein from red cabbage, protein from tofu, fiber and protein from barley, vitamin C from red bell pepper, and vitamin A and potassium from sweet potato.

Aaaaand hello color!  If your meals are packed with color, there's a good chance they're healthy for you as well.

The ingredients that you choose to add to your bowl completely depend on your taste buds and what you have on hand, so don't worry if it's different than ours.  Regardless of what you pick, this recipe will be a hit due to the peanut sauce that ties everything together.


Buddha Bowl Peanut Sauce:
1/4 cup water
75 grams (~1 small) red onion
1 garlic clove, minced
1 tablespoon freshly minced ginger
64 grams (~1/4 cup) natural peanut butter
2 teaspoons coconut sugar
30 grams (~1/4 cup) raw cashews
1 tablespoon plus 1-1/2 teaspoons rice wine vinegar
1 tablespoon tamari
1/2 teaspoon toasted sesame oil


In a high-speed blender, add all of the ingredients.  Blend on low, and gradually turn up the speed to high where you'll blend for one minute, or until completely smooth.

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