Buddha Bowls with Peanut Sauce Recipe

5 from 1 vote

Buddha Bowls with Peanut Sauce Recipe

Buddha Bowls with Peanut Sauce combine various nutritious and colorful ingredients arranged in a single bowl and topped with a velvety peanut sauce. This version starts with cauliflower rice and regular rice and is then topped with fresh veggies, shredded chicken, pickled red onions, and crunchy peanuts.

Course Main Dish

Cuisine American, Thai

Keyword buddha bowls with Thai peanut sauce

Prep Time 40

Cook Time 10

Total Time 50

Servings servings

Calories 652kcal

Author Sue Ringsdorf

Ingredients

For the bowls:

24 oz. frozen cauliflower rice - cooked according to package directions
4 cups cooked rice - wither brown or white
4 cups cooked, shredded chicken - rotisserie or make your own
1/2 large cucumber - sliced
2 medium carrots - shredded
1 large avocado - sliced
1 cup microgreens
chopped peanuts and red pickled onions - to serve

For the peanut sauce:

1/4 cup creamy peanut butter
2 Tablespoons lower-sodium soy sauce
2 Tablespoons rice vinegar
2 Tablespoons sesame oil
1 teaspoon toasted sesame oil
1 teaspoon fish sauce
2 teaspoons chili garlic sauce
1-2 Tablespoons cold water
lime zest and a pinch of sugar

Instructions

Make peanut sauce. In a medium bowl, combine the sauce ingredients - the peanut butter, soy sauce, sesame oil (regular and toasted), rice vinegar, fish sauce, chili sauce, lime zest, and sugar. Add cold water to thin. Whisk to combine.
1/4 cup creamy peanut butter, 2 Tablespoons lower-sodium soy sauce, 2 Tablespoons sesame oil, 1 teaspoon toasted sesame oil, 2 Tablespoons rice vinegar, 1 teaspoon fish sauce, 2 teaspoons chili garlic sauce, lime zest and a pinch of sugar, 1-2 Tablespoons cold water
Make rice. Make both the cauliflower rice and regular rice according to package directions. We love using the combo but using just one is great too!
24 oz. frozen cauliflower rice, 4 cups cooked rice
Prep veggies. Use a sharp knife to slice the cucumbers. Shred carrots with a shredder or potato peeler. Slice avocado right before assembling the bowls.
1/2 large cucumber, 2 medium carrots, 1 large avocado
Assemble Buddha bowls. Use individual serving bowls and assemble. Start with rice (cauliflower or regular), shredded chicken, cucumbers, carrots, sprouts, pickled red onions (or use regular onion), sliced avocado, and peanuts. Then drizzle the peanut sauce over the top and enjoy!
4 cups cooked, shredded chicken, 1 cup microgreens, chopped peanuts and red pickled onions

Notes

NOTE: Make the pickled red onions ahead of time for this meal. We love adding them to many other meals too - like salads, sandwiches, tacos, and any bowl recipes.

One of the appealing aspects of Buddha bowls is their versatility. You can customize them based on your dietary preferences or whatever ingredients you have on hand. I often use different proteins and veggies. Here are a few other delicious combinations.

- - Start with rice, cauliflower rice, quinoa, farro, bulgar, etc.
- - Add fresh veggies - cucumber, carrots, bell peppers, kale, spinach, onions, zucchini, tomatoes, or anything you like.
- - Add proteins like chicken, beef, seafood, tofu, or beans.
- - Other additions include fruit, nuts, or seeds.
- - Pickled veggies are another great addition.
- - Top with a sauce or dressing.

Nutrition