This is my FAVORITE Buddha Bowl.
Buddha Bowls have become such a trend. They are filling, full of yummy ingredients, healthy, creative, and fun. Seriously, eating all your food semi mixed together in a big warm bowl? The best.
This Bowl contains:
- Brown Rice
- Steamed Kale
- Steamed (or roasted) Carrots and Zucchini
- Thai PB2 Peanut Sauce
- Tahini Sauce
- Alfalfa Sprouts
Sometimes I add some tempeh or tofu, and sometimes I don’t have sprouts on hand so I leave them out, thats the think about a buddha bowl though, you can edit it to your liking.
I made the rice and steamed veggies in my Instant pot while I went for a run.. You can make these veggies and rice on a stove top, in an oven, or probably even a microwave if you need too.. let me just say though, my Instant Pot is the most AMAZING thing I’ve ever owned. I use is more than once a day, everyday.
For the Tahini Sauce
- 1/4 C Tahini
- 1/4 cup warm water
- Juice of 1 lemon
- 1.2 tsp Garlic powder
- pinch of salt and pepper.
I whisked these ingredients together until smooth, Tahini is tricky so adjust the liquid ratio to fit your need, I like this sauce more on the liquid side (Mostly because tahini is so Calorically dense, I like to really water it down.) Store what you don’t eat in this recipie in a jar in the fridge for about 1 week.
For the Peanut Sauce.
- 1 Cup of Boiling water
- 6 Table spoons of Peanut Flour
- 1/4 cup of soy sauce or braggs aminos (prefered)
- 1 Table spoon of Sweet Chili sauce. I use Mae Ploy Thai Chili sauce
- 1/2 Table spoon of Chili garlic Sauce (Sriracha)
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- Juice of a lime
First let me warn you, this stuff is like crack. I’m a huge salt freak, so by all means, check the soy sauce as you go, you might need less/more. I also really love spicy food, feel free to omit those spices.
I whisk all the ingredients into the boiling water, return to a boil, lower to simmer until thickened- then try not to eat it with a spoon.
Assemble the bowl, drizzle the sauces, devour.