Thai Peanut Buddha Bowl
One of my favorite meals to make is a Buddha bowl. I love them because you can add in ingredients to suit your tastes and switch things up to whatever you have on hand. One that I make often is this Thai Peanut Buddha Bowl. It is packed with fiber and protein, and plenty of veggies plus it is really delicious and easy to make so perfect for a weeknight!
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
- Place rice and water in a medium saucepan and bring to a simmer. Reduce to a low simmer, cover and cook until all the water is absorbed about 25-30 minutes, or when the rice is tender.
- Meanwhile, to cook the carrots and broccoli, set up a steamer basket over simmering water. Put the veggies in the basket, cover and steam for 5-8 minutes until tender. Remove from heat.
- Place a handful of greens in two bowls, then spoon the rice over that, then the broccoli, carrots, red bell peppers, green onions, and tofu.
- Whisk together the sauce ingredients, adding water to achieve your desired consistency.
- drizzle the sauce over the bowls. Serve!
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