I don’t know if you were as confused as I was about what a Buddha Bowl actually was/is… but I decided to have fun trying to make one that was Instagram worthy. 😉
First thing I love about these bowls is the ability to use pretty much anything. Have you ever struggled with food waste because you have veggies you got for that ONE recipe… but can’t think of anything else to eat it with? Or is that just me??! Me? Oh okay…
Speaking of leftovers, since I had some extra spicy peanut dressing I had made for another recipe, I decided to put a Thai spin on this bowl.
Spicy Peanut Dressing:
2 TB Peanut Butter
2 TB Rice Wine Vinegar
1 tsp Sesame Oil
1 tsp Tamari Sauce [gluten free]
1 tsp Honey [I used Heavenly Organics, which I got at Expo East!]
1/2 tsp Sriracha
1 clove Garlic, finely minced
1 tsp Ginger, freshly grated
1 TB water
Whisk together in measuring cup.
Add additional water or peanut butter to get the consistency you’re looking for!
1/3 c. Green Cabbage, chopped
1/3 c. Shredded Carrots
1 Celery stalk, thinly sliced [I used a mandoline]
1 Cucumber, sliced [again, I used a mandoline]
4 Tomatoes, quartered [they were small, tri-colored tomatoes]
1 c. Quinoa
As for assembly, I kept most of the ingredients separated, but then sprinkled the celery on top. Top with dressing, sesame seeds & cilantro!
Have you tried any yet? What’s your favorite?!