Buddha Bowls with Peanut Sauce

These easy to make vegan fridge, Mediterranean Buddha bowls with creamy peanut sauce is so flavourful, with lots of healthy ingredients smothered with a tasty sauce.

Buddha Bowls

Well, you may be asking, what is a Buddha bowl? There are many different definitions, but basically, they are hearty, filling dishes that are made using a variety of greens, raw or roasted vegetables and a grain. Filled with lots of healthy ingredients, these bowls are loaded with nutrients and vitamins that aid in your overall health and, can also be used for weight loss.

They offer a range of proteins (unless you want them to be vegan) and fresh ingredients with a variety of colour, textures and flavours.

Customisable Buddha Bowls

Buddah bowls are extremely customisable, with endless variations out there, you are sure to find one that will suit you and your family. Some of the many variations include:

• Grains – Brown Rice, quinoa, wild rice or another grain
• Vegetables – broccoli, squash, Brussel sprouts, cauliflower, sweet potato, red onion, asparagus, kale etc. These can be fresh, roasted, boiled or however you prefer.
• Protein – Grilled chicken or leftover rotisserie chicken, shrimp, fish, pork, tofu, lentils, roasted chick peas or beef all work
• Garnishes – Some ideas are freshly chopped herbs, tomatoes, chopped nuts, sesame seeds, spinach etc.
• Crunch – Something crunchy such as cucumbers in this bowl is great, though this can be subbed for other fresh vegetables
• Sauce – You can use your preferred sauce, dressing, pesto, vinaigrette, or mix and match if you like, though with this recipe, I have included a delicious creamy peanut sauce
• Leftovers – This recipe works really well with using up any leftovers that you may have. You can warm them up or enjoy them at room temperature.
• Seasonings – Try adding sea salt, garlic powder, paprika, or chilli powder to additional flavour
• Seeds – Seeds such as pumpkin or sunflower seeds could be sprinkled on top
• Instead of peanut butter, try using tahini, almond butter or even cashew butter
• Instead of the rice wine vinegar, try using freshly squeezed lime juice

Storing the Buddha Bowl Ingredients

The peanut sauce can be made ahead and stored in the fridge for up to one week. Though, the longer it sits, you may find that is thickens and a little water or lime juice may need to be added to get the right consistency again. You can also double this recipe, so you have additional on hand or so that you can add extra to your bowls.

The fresh vegetables can be chopped ahead of time and kept in the fridge, ready to add to a bowl as needed. The same goes with some grains and even roast vegetables. You may want to warm up some ingredients or leave them out until the come to room temperature before adding to your bowls.

Making Buddha Bowls with Peanut Sauce

To make 4 servings of this bowl, you will need:

• 2 Cups of Cooked White Rice or other grain of choice
• ½ Cup Purple Cabbage, shredded
• ½ Cup Red Capsicum, seeds removed and sliced
• ½ Cup Cucumber, sliced, halved and seeds removed
• ⅓ Cup Shelled Edamame
• ⅓ Cup Radishes, sliced thinly
• ⅓ Cup Shallots, sliced into small pieces
• 1 Avocado, pitted, skin removed and sliced
• 1 Carrot, grated or shaved
• 1 tsp Black Sesame Seeds, optional

For the Peanut Sauce, you will need:

• ¼ Cup Creamy Peanut Butter
• ¼ Cup Water
• 2 TBSP Soy Sauce or Coconut Aminos
• 2 TBSP Rice Wine Vinegar
• 1 Clove garlic, minced
• ½ tsp Ground Ginger
• ½ tsp Black Pepper

To make the sauce, add all the ingredients into a medium bowl.

Whisk until mixed thoroughly.

Set aside until ready to drizzle over the ingredients in the bowl.

To make the bowls, you will need to prepare your ingredients.

Cook the grain, in this case, white rice as per instructions on the packet. Instead of using water, try using chicken broth for a lovely flavour. Set aside to cool while you prepare the vegetables.

Wash, dry and slice or grate the rest of the ingredients.

Now it is time to arrange the ingredients in the bowls.

Place some of your grains in the bottom of each bowl, leaving enough space for the rest of the ingredients.

Arrange the cabbage, capsicum, cucumber, edamame, avocado, carrot and radishes in the bowl.

Sprinkle over the spring onion and sesame seeds if using.

Drizzle with the peanut sauce and serve.

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• Creamy Cucumber Salad
• Tuna Egg Salad
• Classic Greek Salad