Thai Style Buddha Bowl with Peanut Sauce

• Vegan
• Gluten free

• Produce

  • 1/2 cup Bean sprouts
  • 1/2 cup Cabbage, purple
  • 1/2 cup Carrots
  • 1 Garlic chives and crushed peanuts

• Canned Goods

  • 1 can Coconut milk
  • 2 tsp Red curry paste

• Condiments

  • 2/3 cup Peanut butter, natural unsweetened
  • 2 tbsp Soy sauce

• Pasta & Grains

  • 1 cup Red rice, cooked

• Baking & Spices

  • 1/4 cup Coconut sugar

• Oils & Vinegars

  • 2 tsp Sesame oil
  • 2 tbsp White or apple cider vinegar

• Liquids

  • 1/4 cup Water

Found on leelalicious.com

Description

Ingredients

• 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)

Directions

• 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.