Directions
Sub_title: An Exciting Twist on Traditional Thai Cuisine with a Buddha Bowl Makeover!
Description: This innovative take on classic Thai street food combines fermented veggies, crunchy noodles, and creamy peanut sauce to create a mouthwatering and nutritious meal. Plus, it’s budget-friendly, gluten-free, high-fiber, and low-carb too!
Ingredients (for 4-6 servings):
For the Buddha bowl base:
1 large head of napa cabbage, shredded
1 small head of purple cabbage, shredded
½ red bell pepper, thinly sliced
¼ cup slivered almonds, lightly toasted
½ cup cooked soba noodles or rice stick noodles (optional)
For the peanut sauce:
2 tablespoons avocado oil or mild-flavored vegetable oil
1 (14-ounce) can full-fat coconut milk
⅓ cup water
⅓ cup natural peanut butter
1 garlic clove, minced
1 inch fresh ginger, grated
1 teaspoon siracha or other hot sauce
1 tablespoon agave nectar or maple syrup
For the toppings:
½ cup roasted chickpeas or crushed nuts (e.g., cashews, almonds, etc.)
¼ cup sliced green onions or scallions
½ lime, juiced
Instructions:
1. Prepare the Buddha bowl base: In a large mixing bowl, combine the shredded cabbages, carrots, and red bell peppers. Add the slivered almonds, cilantro, and optional cooked noodles/rice. Mix well.
2. Make the peanut sauce: Heat the oil in a medium-sized saucepan over medium heat. Whisk together the coconut milk, water, peanut butter, garlic, ginger, siracha, and agave until smooth. Bring the mixture to a simmer and whisk constantly until thickened, about 5 minutes. Remove from heat and set aside.
3. Assemble the bowls: Divide the prepared Buddha bowl base among four serving bowls. Top each one with a generous amount of the peanut sauce, using a spoon to drizzle it evenly. Sprinkle the roasted chickpeas or crushed nuts, green onions, and lime juice over the top. Serve immediately.
Serves 4-6 as a main course or side dish.
Steps
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1
Done
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Prepare the Buddha bowl base: In a large mixing bowl, combine the shredded cabbages, carrots, and red bell peppers. Add the slivered almonds, cilantro, and optional cooked noodles/rice. Mix well. |
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2
Done
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Make the peanut sauce: Heat the oil in a medium-sized saucepan over medium heat. Whisk together the coconut milk, water, peanut butter, garlic, ginger, siracha, and agave until smooth. Bring the mixture to a simmer and whisk constantly until thickened, about 5 minutes. Remove from heat and set aside. |
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3
Done
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Assemble the bowls: Divide the prepared Buddha bowl base among four serving bowls. Top each one with a generous amount of the peanut sauce, using a spoon to drizzle it evenly. Sprinkle the roasted chickpeas or crushed nuts, green onions, and lime juice over the top. Serve immediately. |
