Green Buddha Bowl with Peanut Sauce

I’ve just entered this phase where I could eat anything provided there’s peanut sauce on the side. And it’s a bit crazy given the fact that peanut butter always scared me. I can hear my mother tell the story of my aunt spending on summer in the US and coming back to France weighting….way more, just because she had eaten peanut butter the whole time. Since starting my journey of becoming vegan, I’ve realized how careful I need to be when it comes to covering my nutritious needs. Turning vegan is not a trend like changing your hair colour, we really have to make sure we properly transition from omnivore to vegan, without our body having any kind of deficiency.

Because I wanted to chase this misconception I had about peanut butter, I had a closer look at it. Turns out it’s pretty healthy (provided you eat other things, of course): it’s full of healthy fats, offers a lot of protein (perfect for a vegan diet) and is packed with vitamins (A, C and E). I had a lot of fun creating this pretty green Buddha Bowl and the result was worth the effort. Let’s get started!

Total time: 40 minutes

Serving: 4 people

 

vegan buddha bowl with fresh greens and a hot peanut sauce

 

vegan buddha bowl with fresh greens and a hot peanut sauce

 

Ingredients:

Buddha Bowl:

– 1.5 cups ( ~ 300g) sushi rice

– 4 handfuls spinach leaves (200g)

– 1 cucumber, sliced

– 1 zucchini, sliced

– 2 avocados

– 1 bunch spring onion, chopped

– 350g extra firm tofu

– small bunch of fresh cilantro, finely chopped

– salt and pepper

– soy sauce

– olive oil

 

Peanut Sauce:

– 4 tbsp. peanut butter

– 2 tbsp. soy sauce

– ½ tsp. cayenne pepper,

– the juice of one lime

– 1 tsp. white vinegar

– 4 tbsp. hot water

– a handful peanuts, coarsely chopped

 

Directions:

Preheat the oven to 400°F (200°C).

Cut the tofu into cubes, place them on a baking sheet and sprinkle with olive oil and soy sauce.

Bake in the oven for 20 – 25 minutes.

Meanwhile, bring water to a boil in a large saucepan. Add salt in the water and cook the rice for 20 minutes (or follow packaging instructions).

Prepare the peanut sauce by mixing all the ingredients together.

Drain the rice and take the tofu cubes out of the oven.

Dispose in 4 large plates the rice, grilled tofu, sliced cucumber, spinach leaves and one avocado half. Sprinkle with spring onions and fresh cilantro. Season with salt and pepper.

Pour the peanut sauce into 4 small individual cups.

Enjoy this divine food!

 

vegan buddha bowl with fresh greens and a hot peanut sauce

 

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