Keywords

chili
plant-based diet
Buddha bowl
snap peas
Red Calf Studio
Colleen Watson-Turner
vegetarian food
cilantro
peanuts
coconut
cucumber
ginger
garlic
rice
carrots
broccoli stalk


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Buddha Bowl

Buddha Bowl
Buddha rice bowl. Greens and rice with a spicy coconut and peanut sauce. We have a variation on this throughout the week.

Spicy Thai Peanut Sauce

1 cup of smooth peanut butter
1/2 cup of salt-reduced soy sauce
2/3 cup of hot water *
3 tbsp of grated fresh ginger
3 cloves of garlic, minced
1 tbsp of honey
3 tbsp of cider vinegar
3 tbsp of lime juice
cayenne pepper or Thai chili sauce to taste

Put all of the ingredients into a blender and whiz until smooth. If you want to have a coconut flavoured peanut sauce, add a 1/2 cup of fat-reduced coconut milk. Pour the mixture into a small saucepan and gently heat. If the sauce becomes too thick, thin with a little water. Adjust for flavourings (a little more heat? a little more honey? peanutty enough?). I do not add any additional salt because the soy sauce is often too salty as is. You can also use a vegetable broth in place of the hot water. Serve the salad with wedges of lime. Recipe adapted from Laurie David and Kirstin Urhreholt's cookbook, The Family Dinner: Great Ways To Connect With Your Kids One Meal At A Time - the best gift you can purchase for a young family. It has great recipes but it is much more than just a cookbook. The authors provide concrete ways to revive family meals with conversation, gratitude, and love. It is excellent. Foist it upon people!

In addition to the vegetables shown in the photograph, you can also include shredded cabbage and diced apple.

Don't use this image on websites, blogs, or other media without explicit permission

© Colleen Watson-Turner. All rights reserved.

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