chickpea buddha bowl peanut sauce

Drizzle lightly with carrot ginger dressing and top with sliced green onion. If you have it around and think the dressing could use a more salty hit, add a teaspoon or so of soy sauce and taste. Roast for 15 minutes then stir in chickpeas. This delicious vegan broccoli tofu Buddha bowl recipe is perfect for a quick lunch or dinner and makes great leftovers for meal prepping. A vegetarian one bowl meal with a peanut sauce I want to put on everything! On the other tray, place kumara and broccoli. Nourishing Vegan Buddha Bowl - As Easy As Apple Pie. Instructions. for the peanut sauce, add all the ingredients to a bowl along with about 1 tbsp of water . Sorghum Buddha Bowl with Veggies and Avocado Sauce. What's more, it's on the table in less than 30 minutes. The potatoes should be a little golden on the outside and soft on the inside. Coat with a little avocado oil and garlic powder, paprika and chili powder. This simple buddha bowl recipe incorporates crispy roasted chickpeas, seasonal spring collard greens, and a simple homemade spicy peanut sauce that can be whipped together faster than you can say, "I'd like to place an order for takeout." Thai-inspired flavors with a quick and easy weeknight twist that will leave you happy, satisfied, and anything but underwhelmed. Spicy Peanut Ginger Zoodle Buddha Bowls a flavor, plant-protein, and nutrition packed bowl of zucchini, chipotle roasted sweet potatoes, greens, optional edamame and more topped with probiotic beet hummus and a peanut ginger sauce. This dish is all about the sauce. You can easily prepare a few . Apr 11, 2016 - This Chickpea Broccoli Buddha Bowl is a one-bowl meal packed with plant protein, roasted veggies, and a delicious peanut sauce. Make a different variation of my basic tahini sauce recipe, or use a different sauce entirely! Place the rice and 2 cups water in a medium pot and bring to a boil. Top each with one-fourth of the chicken and 1/2 tablespoon sesame seeds. Vegan Buddha Bowl with broccoli is a one-bowl meal packed with plant protein and the best peanut sauce. At this point, the dressing will still be fairly thick and sticky, so drizzle a bit of water in and whisk. Thai Peanut Sauce. If you're waiting for winter, this Buddha bowl is filled with winter produce - dates, roasted broccoli, lentils and sweet potato. They're actually legumes in the same family as: green peas; lentils; soybeans; chickpeas alfalfa clover; These foods qualify botanically as legumes because they grow in pods and mature underground. Great for adults and kids alike! Original published Jan. 11, 2016 . Add the soy sauce, sriracha and maple syrup. January . The peanut sauce can be prepped ahead of time to make this recipe come together quickly. Vegan Thai peanut buddha bowl with broccoli and chickpeas is delicious, easy to make, and plant-based, vegan, gluten-free, and dairy-free. Divide the rice/veggie mixture and raw veggies into 4 bowls. Prepare sauce by adding tahini, maple syrup and lemon juice to a mixing bowl and whisking to combine. Preheat the oven to 350 degrees F. While the onion is preheating, dice the tofu, slice the carrots and dice the peppers. Set aside. Lay the sweet potato, onion, and garlic on a baking sheet and drizzle with oil. Thai Buddha Bowl with Peanut Sauce - this clean eating recipe with red rice and a rainbow of veggies is gluten free and vegan friendly. Diane says. Broccoli florets, steamed. Did you know the peanuts in Chef Ryan's Peanut Buddha Bowls recipe aren't nuts at all? Bake for 25-30 minutes or until golden brown and crispy. This is an updated version. Step 4. Step 5. Add coconut milk, peanut butter, Thai red curry paste and apple cider vinegar to a blender or food processor. Put a lid on the pan and turn the heat down very low and cook for 35 minutes or until the rice has fully absorbed the water and soft. Creamy peanut sauce drizzled over spiced sweet potatoes, chicken and quinoa. Preheat oven to 220°C. Transfer to a parchment lined baking tray and place into the oven to bake for 35 minutes. Filling: Divide greens into 4 servings bowls, then top each with equal portions of cooked grains, chickpeas, blueberries, oranges, avocado, onion, and carrot. 1 tbsp honey. Portobello Fajita Buddha Bowls. such as hummus, peanut sauce or pesto. Ingredients for Peanut Dipping Sauce. 50g edamame beans. I'd tried tofu in the past without much luck when i stumbled on this . To prepare slaw: Toss cabbage, bell pepper, carrots and green onion in a large bowl. Use natural peanut butter, the kind made with just peanuts and maybe salt. Bake in the preheated oven until sweet potatoes are tender, 20 to 25 minutes. Cut the carrot and capsicum into bite size pieces and toss in a roasting pan with beans, broccoli, olive oil, black pepper, and sesame seeds. Prepare sauteed brussels sprouts by adding to pan with a little sea salt and pepper. Winter Buddha Bowl - Well and Full. On a large baking tray, toss sweet potatoes and onion with 1 tablespoon of oil and season with salt and pepper. Meanwhile, in a large skillet over medium . 2. My sister is a suuuuper picky eater; I can count all the foods she does enjoy on one hand. This peanut tofu quinoa buddha bowl is healthy, easy and delicious. Chop and mix together any combination of the following suggested vegetables: salad . Once the liquid has evaporated fluff with fork + add a couple sprinkles of salt. Bake in the oven for 20-30 minutes until cooked and golden. It's also great for meal prepping. Combining quinoa, a high protein grain, along with chickpeas boosts the protein intake while the . Chicken breast, grilled, poached or roasted and sliced or chopped. To make a basic Buddha bowl, drizzle diced sweet potatoes and drained chickpeas with olive oil, salt, and pepper. Mix salad ingredients: Combine drained chickpeas, diced tomatoes, and chopped onion in a small bowl and sprinkle with a pinch of salt and pepper. If you have leftover rice or quinoa, it works great with these. It takes just half an hour to put together and the maple-tahini sauce is apparently 'so good you'll want to put it on everything'. Preheat the oven to 200c/392°F. Buddha Bowl with Peanut Sauce. Reply. Soak cashews in a bowl of water overnight or for at least 8 hours. Blend until smooth and creamy. Drizzle more of the peanut sauce on top then sprinkle with sesame seeds. In a medium bowl, add the chickpeas, salt, pepper, chili powder, and garlic powder to a bowl and stir to combine. But even though peanuts aren't related to tree nuts such as almonds, walnuts . Step 3. Rainbow Buddha Bowl with Lemon Basil Dressing. My latest favorite is made with this delicious spicy peanut sauce that makes everyone lick all their 10 fingers after tasting it. Reduce heat to low, cover and simmer for 20-25 minutes until tender. Sweet Potato Chickpea Buddha Bowl (pictured) - Minimalist Baker. Even if you're not a tempeh fan, I urge you to try it in this recipe! Rinse the quinoa, then add to a small pot over high heat along with 1 1/2 cups water, the olive oil, and the salt. Season to taste with 1 to 2 tablespoons of tamari or soy sauce, and stir to combine. Prep Time: 10 minutes. Serve. Drizzle each bowl with sauce and serve with fresh lime. Drizzle with Spicy Peanut Sauce and sprinkle with sesame seeds and chopped . Instructions. Watc. While the quinoa cooks, whisk together or blend the Greek yogurt, curry paste, and lime juice until smooth, then set aside. Mix around on baking sheet and roast for additional 15-20 minutes, or until browned. Toss to coat and set aside the marinade about 10-15 minutes. Add the cubed sweet potato and rinsed chickpeas in a bowl and toss with all spices/seasonings until well combined. Start with 1 cup of rice in each bowl then divide the chickpeas, mango, cucumber and bell pepper between each. I went with roasted butternut squash, red onion, and Brussels sprouts for my Buddha bowl meal prep lunches, but you can use any veggies you like. Simple flavourful vegan Buddha bowl with 5 easy vegan recipes including a simple hummus recipe! Spicy Chickpea Freekeh Buddha Bowl. Brown rice, cooked. Instructions. Add to a baking sheet lined with parchment paper, leaving space between each piece so they can really get crispy. Slice the burgers. Add sweet chili dressing to cold produce and toss. Make the red curry sauce by combining brown sugar, curry paste, coconut milk and salt. The sauce may firm up in the refrigerator, you can whisk in a tablespoon of water if needed to thin it back out to make it easier to toss with the noodles and veggies. Before measuring stir the . Fresh's Buddha Bowl (brown rice bowl with peanut sauce, tofu cucumber, tomato, cilantro, bean sprouts and peanuts) is 1168 calories and 1076mg of sodium And Fresh's Green Goddess Bowl (steamed bok choy, kale, swiss chard and broccoli with grilled tempeh, pickled ginger, toasted sunflower seeds, tahini sauce, toasted nori and ginger tamari sauce) is only 687 calories with 647mg of sodium. Buddha bowls are perfect for meal prepping, just make sure to keep the sauce separate that way you can enjoy this yumminess all […] Let marinate for about 20 minutes. Sweet potato: In a frying pan, add the sweet potato rounds and fry on 1 tbsp of oil on medium heat for around 3-4 minutes on each side. Remove small container with rice and tofu and heat in microwave for 90 seconds. Watch the video and . It's dairy-free, gluten-free, vegan and loaded with fresh vegetables for a healthy, satiating lunch or dinner. Chickpea Buddha Bowl with Peanut Sauce. Cut tempeh into 1-inch cubes. Don't have sauerkraut on hand? Winter Buddha Bowl with Vegetable Fusion Gyoza. Vegan and gluten-free! Add a dash of sea salt and pepper. For a quick-soak method, pour boiling water over the cashews and let sit in the bowl for at least 45 minutes. Chickpea Broccoli Buddha Bowl Recipe type: Main Meal Serves: 4 Ingredients For the bowls: 1-15oz can chickpeas, drained and rinsed 2 heads broccoli, chopped into florets 3 medium carrots, chopped (1 heaping cup) 1 tbsp extra virgin olive oil Salt and freshly ground black pepper, to taste 2 cups cooked brown rice or quinoa For the sauce: ¼ cup natural creamy peanut butter ¼ cup almond milk . Add hot water until a pourable sauce is formed. In a bowl, toss together vegetables, quinoa/rice, and sprouts. Add half of the peanut sauce to the bowl of tofu and let the tofu marinate while you prep the chickpeas and veggies. Add quinoa + stir once + cover + let cook for 15 minutes. Build the Buddha bowl - bell peppers, cucumber, carrots, mushrooms, avocado, cilantro, green onions, and almonds. 1/2 cup (74g) frozen edamame. Roast for 15-20 minutes. While quinoa is cooking make peanut sauce (see recipe on page 88). Buddha bowls are quick, easy recipes that are customizable, perfect for meal prep and a great way to add more plants to your diet! I use this recipe as a starting point and incorporate whatever veggies I have lying around - I've made it with and without garbanzo beans, added baked bok choy, and I . The rice should also be. (Roasted tempeh and chickpeas; Peanut sauce; 1 scallion, diced; To make roasted tempeh and chickpeas: Preheat oven to 400 F. Drain and rinse can of chickpeas. After 30 minutes, add 1 cup frozen edamame to water with rice and cook an additional 5 minutes. This one is made with peanut tempeh, roasted broccoli and bell pepper, with carrot ribbons, cabbage and a delicious peanut sauce. Savory, sesame Asian Buddha bowls with brown rice, roasted vegetables and chickpeas, all drizzled in a delicious peanut sauce. In a small pan heat ½ cup of Soy Sauce (use the low sodium variety) and ½ of water. While the tofu is marinating, cut the sweet potato into cubes. Add rice and tofu - and enjoy the hot/cold flavor bomb! Prepare peanut sauce by mixing all ingredients together. Greek Salad. Toss well to coat evenly and spread chickpeas out on a parchment paper-lined baking sheet. Sweet Potato Chickpea Buddha Bowl. Jump to Recipe . Preheat the oven to 375 Fahrenheit. Garlic, red onion , olive oil sauteed Then added to pan; coconut milk, red thai chili paste, peanut butter, soya sauce, brown sugar and simmered. If you love this bowl, you'll also love these vegan recipes for Veggie Fajita Rice Bowls and Buffalo Chickpea Buddha Bowls! In a medium bowl, add the chickpeas, salt, pepper, chili powder, and garlic powder to a bowl and stir to combine. Preheat the oven to 375 Fahrenheit. Lay the sweet potato, onion, and garlic on a baking sheet and drizzle with oil. Divide the peanut sauce between 2 small containers and add a container to each of the large containers. If your peanut butter is too thick, you can transfer this to a pot . Place the cubes on a baking tray and when the tofu is ready add the tofu on the same pan. In a bowl, add chickpeas, tempeh . Drizzle with peanut dressing and squeeze lime over each bowl. The best part is the crunchy tofu, and then you can choose whatever kind of veggies you like. Miso-Roasted Broccoli & Tofu Buddha Bowl with Sesame Dressing. However, if you'd like to use another protein here, baked tofu or roasted chickpeas would . Divide vegetables between 3 serving bowls and top with chickpeas + tahini sauce. (I think it's worth buying them instead of shredding them yourself!) Preheat the oven to 200C.Line 2 large oven trays with baking paper. Peanut Tofu Buddha Bowls from DelishKnowledge.com I'm obsessed with this peanut sauce; it makes everything awesome. Heat a nonstick skillet over medium heat with 1 tablespoon oil. Drain and rinse the chickpeas and pull out your shredded carrots. Easy to prep ahead for an easy weeknight dinner or lunch. Whisk until the peanut butter is completely smooth. Late Winter Buddha Bowl. Drain. Yum! Mar 2, 2019 - Tofu is anything but boring in this delicious, flavour-packed Thai Peanut Tofu Buddha Bowl. Dislike tofu so made it with chickpeas. To assemble bowl, you will need: 1 cup cooked rice; 1 carrot, peeled; 1/2 cup broccoli florets, steamed or raw (your choice! Directions. Sweet Potato Chickpea Buddha Bowl. 6 . Rinse brown rice in a strainer until water runs clear. 2. 50g canned chickpeas, rinsed and drained. Easy Buddha Bowl . We first got introduced to it while we spent a couple months on Bali in 2012. Chickpea Broccoli Buddha Bowl with Peanut Sauce. 4 whole baby corn in brine. Chickpea Broccoli Buddha Bowl Recipe type: Main Meal Serves: 4 Ingredients For the bowls: 1-15oz can chickpeas, drained and rinsed 2 heads broccoli, chopped into florets 3 medium carrots, chopped (1 heaping cup) 1 tbsp extra virgin olive oil Salt and freshly ground black pepper, to taste 2 cups cooked brown rice or quinoa For the sauce: ¼ cup . The great thing about this recipe is you can make it a clean out the fridge recipe too. Combine all the ingredients and leave to marinate for 10-15 minutes. Part of the reason I make things like this is because they work great to clean out the fridge. Bowl: 1/2 cup (130g) chickpeas. Peanut Tofu Buddha Bowls from DelishKnowledge.com I'm obsessed with this peanut sauce; it makes everything awesome. Add chicken and cook until no longer pink in the center and the juices run clear, about 6 minutes per side. Now slowly add up to 1/3 cup of your favorite . I love finishing a buddha bowl with peanut sauce, lemon vinaigrette, green goddess dressing, cilantro lime dressing, hummus, or drizzles of sesame oil and soy sauce or tamari. Step 2. Peanut Tofu Buddha Bowl - Peanut Tofu Buddha Bowl with Roasted Broccoli - Nora Cooks : Thanks for the great recipe.. Bake for 25-30 minutes or until golden brown and crispy. Enjoy! While the quinoa cooks, preheat the oven to 425 degrees F. Toss the sweet potatoes and onion on a large sheet pan with a tablespoon of oil and a sprinkle of salt and pepper. Bali, and especially Ubud, is a haven for yogis . Place a lime wedge or 2 in each bowl. 5 radishes, sliced. Peel and cube the butternut and add to a bowl with the olive oil, salt and pepper and toss together until everything is lightly coated. In a medium bowl, add dried chickpeas, olive oil, cumin, chili powder, cayenne pepper and salt. Detox Vegan . Dressing: Whisk all dressing ingredients together and set aside. Peanut Tofu Buddha Bowl - Delish Knowledge. Bake for 40 minutes (flipping half way through) Prepare rice according to package. Toss in a good amount of minced garlic - I use 2-3 big cloves - because I LOVE garlic. Preheat the oven to 390°F (200°C). Courtesy of Minimalist Baker Serves: 3. Place in the microwave for 2 minutes. To finish it, top the greens with roasted sweet potatoes and chickpeas. Bowls are a very, very hot topic as of . The peanut butter sauce would also be good on chicken or pork as well as other vegetables. Stir in 1 Tbls of Rice Vinegar, ¼ tsp of ground Ginger, and for a little kick add ½ tsp Chili Garlic Paste and/or 1 tsp of Sriracha. Top with vegetables and chicken (or tofu) and slop . Heat coconut oil in a sauce pan over medium to high heat. Roast for another 15-20 minutes until vegetables are tender. Add the avocado back to the containers, then drizzle with the peanut sauce. Dress with the reserved sauce just before serving. I love the Buddha Bowl Trend because it's a fun way to play around with different healthy options in the kitchen without eating the same thing over and over! On one tray, place plant based burgers. Add to a baking sheet lined with parchment paper and bake for 30-35 minutes or until the sweet potato can be easily pierced with a fork. In a bowl, combine soy sauce, natural peanut butter, hoisin sauce, water, sriracha and lime. Once marinated, toss with the cornstarch, then toss with the breadcrumbs. 4. Build bowl: Add about ¾ cup cooked quinoa, chickpea/tomato/onion mixture, spinach, peanuts, and diced avocado to a bowl. Bring to a boil, then reduce the heat to low, cover, and cook for 15 minutes. #soyfreerecipes One of my favourite things about being vegan . Once marinated, toss with the cornstarch, then toss with the breadcrumbs. Konrad and I have been in love with red rice for a few years already. Transfer chickpeas to a skillet and cook over medium heat for about 10 minutes. Buddha Bowl with Tasty Chickpeas and Red Pepper Chimichurri. I use this recipe as a starting point and incorporate whatever veggies I have lying around - I've made it with and without garbanzo beans, added baked bok choy, and I . Set aside. Place soy sauce, grated ginger, rice vinegar, maple syrup, finely grated garlic, sriracha (or any chili flavor), and peanut butter . Cook brown rice in boiling water, stirring occasionally, for 30 minutes. The quinoa and vegetables are just vehicles for the sauce! Chop the tofu, then toss with sriracha and liquid aminos. Get this recipe from Minimalist Baker. the bowls: Whether it's 80° outside or 8°, these buddha bowls make the perfect warm and filling, yet not heavy meal. 1 tsp soy or tamari sauce. Stir to combine. Buddah Bowl: Bring 2 cups of water to a boil. Bake until tender, 20 to 25 minutes. Turn heat to low then pour 2 tablespoons of the peanut sauce onto the mushrooms and toss. On a large baking sheet, toss sweet potatoes and onion with 1 tablespoon of oil and season with salt and pepper. Arrange cucumber slices along the edge of the bowl (see photos). Thai-Style Buddha Bowl with Peanut Sauce - Leelalicious. This is definitely a bowl of plant-based goodness! In a large bowl whisk together the peanut butter, sriracha or sambal oelek, lime juice, fish sauce (if using), and a sprinkling of salt. 2 tbsp rice vinegar. Let marinate for about 20 minutes. Salt and pepper. Serve: Drizzle with dressing and serve immediately. The peanut . Remove cardboard sleeve (please recycle.) Add soy sauce, brown sugar and fresh squeezed lime juice. Transfer chickpeas to a skillet and cook over medium heat for about 10 minutes. Season with salt and pepper. Set chickpeas aside. Buddha Bowl Peanut Sauce. While you wait, massage Tuscan or curly kale with olive oil, lemon and salt until it's tender. Put the rice in a pan and cover with 2 ¼ cups of water (ratio of 1-1.5) add the salt and rice vinegar and bring to the boil. So it was interesting to cook a healthy vegan meal for her. Set chickpeas aside. Sesame seeds. Switch the sauce. How to make peanut sauce. Spinach: Using the same frypan, add the other 1 tbsp of oil and the baby spinach. Green Power Bowl with Creamy Cilantro Lime Sauce. Air-fry the tofu pieces and sweet potato slices at 375F for 13-15 minutes, flipping half-way. Strain water from rice and edamame, and return to pot to keep warm. In a small bowl, add the coconut milk, peanut butter, and Siracha sauce and whisk to combine until you have a smooth, creamy texture. Put the Buddha Bowl Recipe together. Spicy Peanut Chickpea . If serving right away, prepare 4 serving bowls. While that marinates combine all the peanut sauce ingredients in a bowl and mix until smooth. 1/2 cup (40g) grated carrots. Buddha Bowl with Peanut Sauce and Chicken. My simple recipe is easy to stir together, and it's creamy, spicy, sweet, and savory. Then, roast them in an oven heated to 425ºF until tender, about 20-30 minutes. Bake for 20-25 minutes. Preheat the oven to 400°F (200°C) and line two large baking sheets with parchment paper. Cook Time: 20 minutes. Late Winter Buddha Bowl (pictured) - Ocasionally Eggs. Drizzle oil over the kumara, broccoli and chickpeas and sprinkle with Thai spice seasoning. Divide the slaw among 4 single-serving containers with lids. Cook quinoa according to package Let rest 5 mins. Bake until tender, 20 to 25 minutes. 474 calories, 21 g fat, 2.8 g saturated fat, 562 mg sodium, 62 g carbs, 11.4 g fiber, 7.2 g sugar, 13.2 g protein . Drizzle sauce over bowl to serve. For the dressing: 50g smooth peanut butter. Microwave (1100 Watt) 1. To serve: slice sweet potatoes into bite size pieces. While the sweet potatoes are roasting and quinoa is cooking on the stove, prepare the peanut sauce. This simple, 30-minute recipe is loaded with four kinds of vegetables, fiber- and protein-rich chickpeas, and a maple-tahini sauce that will have you wanting more. Preheat the oven to 400 degrees Fahrenheit. After 10 minutes, add salt and toss to combined. 1. Finish your bowls with sesame seeds, Thai chiles, microgreens, and a big squeeze of lime juice. In the meantime, in a small mixing bowl, combine . Then, dig in! To a container add the vegan chicken and pour over the red curry marinade. And the tofu in this recipe is SO GOOD - even if you don't think you like tofu, this is worth trying! I used red bell pepper and broccoli, but you can replace the broccoli with Brussels sprouts, or add extra veggies like onion or chickpeas. Poured over top of rice and drizzled over raw veggies topped with mango and sesame . Thai peanut sauce (see the peanut sauce recipe on this blog) Spoon hot rice into your bowl. Peanut Dressing: In a small food processor, whirl together: 1 small garlic clove, one 1/2-inch piece fresh peeled ginger (or 1/4 tsp dried ginger in a pinch), 1/4 cup smooth peanut butter, 1/3 cup warm water, 1 tablespoon soy sauce, 2 teaspoons sesame oil, 1 tablespoon red . To reheat and eat: Remove the avocado and peanut sauce from the containers. Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir 2 cloves garlic and ginger until fragrant, about 1 minute. Roast in the oven until tender, 20 minutes or so, flipping once or twice. Season with salt and pepper. 85 Comments. A simple spice mixture flavors the vegetables and chickpeas, then the greens and roasted veggies are drizzled with a light and delicious peanut dressing, inspired by the sauce used for my Thai Veggie Naan Bread Pizza recipe . A buddha bowl (AKA nourishing bowl, power bowl, hippie bowl, macro bowl, poke bowl) is basically a full lunch or dinner that's served in a bowl and consists of all the food groups like: an animal or plant based protein, raw and cooked veggies, a starch (rice, potatoes or grains), salad greens, nuts or seeds and topped with a dressing or sauce. Wanna see how to make this Thai Buddha Bowl with Peanut Red Curry Sauce? Place the chopped broccoli and cauliflower onto one baking sheet. Method: Make the dressing: whisk peanut butter, rice vinegar, sugar, soy sauce, salt and pepper in a medium bowl until smooth . And then, serve it with any of . Try a different pickle. Cook the rice following the packet instructions. 3. Bake for 20-25 minutes. Set aside. Total Time: 30 minutes. . Keep adding water and whisking . Turmeric Chickpea Buddha Bowl Recipe; Thai spring rolls (also called summer rolls) Asian salad; dumplings or gyoza; lettuce wraps ; stir fry; chicken satay; vegetable crudité; What other sauce, besides ranch dressing, has this many uses?! Rainbow or regular carrots, cut in bite-size pieces and steamed. Cauliflower florets, steamed. Instructions. Add to a baking sheet lined with parchment paper, leaving space between each piece so they can really get crispy. 1 cup quinoa, prepared 1 cup forbidden rice, prepared as directed on package (I got it here) 1 can chickpeas lime juice 1/8 teaspoon paprika 1 clove garlic, diced (tiny) 1 teaspoon grated ginger tomato slices 1/2 avocado, sliced 1/2 baked potato, cube handful spinach clover sprouts tamari sauce (gluten-free soy sauce) peanut sauce (recipe below directions . And lots of peanut sauce! Bring a pot of water to boil and add salt. Vegan Buddha Bowl with Peanut Sauce. Instructions. These bowls are similar to my Roasted Vegetables & Chickpea Bowl with Hummus Dressing, except with a different flavor profile. And is typically made with healthy ingredients . And the tofu in this recipe is SO GOOD - even if you don't think you like tofu, this is worth trying!

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