Thai Style Buddha Bowl with Peanut Sauce – this clean eating recipe with red rice and a rainbow of veggies is gluten free and vegan friendly.
Konrad and I have been in love with red rice for a few years already. We first got introduced to it while we spent a couple months on Bali in 2012. Bali, and especially Ubud, is a haven for yogis, vegans and healthy food lovers in general.
Since that time red rice is our side of choice. It is a nutritious whole grain that retains a wonderful ‘bite’ during cooking and somewhat chewy texture.
This Thai Style Buddha Bowl was born in the process!
Warm red rice is topped with bean sprouts, shredded carrots and cabbage, garlic chives and crushed peanuts. Almost like the things you would find in a good Pad Thai – almost.
To bring everything together, the Thai Style Buddha Bowl is drizzled with the most amazing peanut sauce! I first made that heavenly sauce for this spaghetti squash recipe, which has turned out to be one of the most popular recipes on Leelalicious.
I am surprised I haven’t used the sauce in more recipes since (aside from these fresh spring rolls), because it is truly delicious! When it’s warm I can almost gobble up the sauce straight with a spoon.
Fish sauce is such an integral part of Thai cuisine and it gives meals an amazing savory, salty (umami!) flavor, but it doesn’t exactly smell great. Fish sauce works its magic in combination with other ingredients.
Konrad hates it when I cook with fish sauce, because of the way it makes our apartment smell. So my workaround has been to stir in fish sauce only at the very end. This way it doesn’t actually get cooked and diffused into the air.
To me this Thai Style Buddha Bowl is kind of like a warm salad. I like for the red rice and peanut sauce to be warm, while all the vegetables are fresh and crunchy.
If you prefer a less raw texture and flavor, you could totally sauté the shredded carrots, cabbage and bean sprouts in a little olive oil just to soften them somewhat.
The recipe for the peanut sauce uses a full can of coconut milk (so you don’t have to deal with the storage of leftover milk). This yields more peanut sauce then you need for 2 servings of this Thai Style Buddha Bowl.
The remaining sauce stores well in the fridge for at least a week. It is great with rice, (veggie) noodles or as a dip.
If you like this Thai Style Buddha Bowl Recipe, please:
- 1 cup cooked red rice
- ½ cup bean sprouts
- ½ cup shredded carrots
- ½ cup shredded purple cabbage
- garlic chives and crushed peanuts for topping
- 1 can (14 ounces) coconut milk
- ⅔ cup natural, unsweetened peanut butter
- ¼ cup coconut sugar
- ¼ cup water
- 2 tablespoons white or apple cider vinegar
- 2 teaspoons sesame oil
- 2 teaspoons red curry paste (shrimp paste-free red curry paste for vegans)
- 2 tablespoons soy sauce (Tamari) or fish sauce (for non-vegans)
- Warm leftover red rice or cook it fresh according to directions.
- To make the peanut sauce combine all ingredients except for fish sauce (if using) in a small saucepan and bring to a boil on medium. Then turn heat to low and simmer for about 5 minutes to thicken the sauce while stirring very frequently. Stir in fish sauce at the end and set sauce aside.
- To assemble the buddha bowls divide the cooked red rice between two bowls and top with bean sprouts, shredded carrot and purple cabbage, garlic chives and crushed peanuts.
- Drizzle with warm peanut sauce to taste (1/8-1/4 cup per serving) and serve.
Products used in this Thai Style Buddha Bowl recipe:
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