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Thai Style Buddha Bowl with Peanut Sauce - this healthy recipe with brown rice is gluten free, vegan and clean eating.

Thai Buddha Bowl with Peanut Sauce

Thai Buddha Bowl with Peanut Sauce - this clean eating recipe with red rice and a rainbow of veggies is gluten free and vegan friendly.
Course Main Course
Cuisine Thai
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 servings
Author LeelaLicious

Ingredients

  • 1 cup cooked red rice
  • 1/2 cup bean sprouts
  • 1/2 cup shredded carrots
  • 1/2 cup shredded purple cabbage
  • garlic chives and crushed peanuts for topping

Peanut Sauce:

  • 1 14 ounce can coconut milk
  • 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)

Instructions

  1. Warm leftover red rice or cook it fresh according to directions.
  2. 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.
  3. 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.
  4. Drizzle with warm peanut sauce to taste (1/8-1/4 cup per serving) and serve.

Recipe Notes

Store remaining peanut sauce in the fridge and use for more buddha bowls or this awesome spaghetti squash recipe (all-time reader favorite).