Well it looks like I took a little unscheduled break! Oops! It’s crazy how busy life can get, I feel like I just took a minute to breath after Thanksgiving prep and it’s been almost a month!! Geeze, sorry guys! At any rate, I’m returning to you with something super healthy and delicious, take a peak at this Thai Buddha Bowl with Peanut Red Curry Sauce..
Ohhhh man! I don’t know about you, but this time of year often has me eating super unhealthy which can lead to packing on a few extra pounds and that’s never fun. In order to combat that, I try to break up all the holiday meals with lots of healthy foods like these awesome Buddha bowls, just look at all these veggies..
I won’t lie, I have no clue where the name “Buddha bowl” came from, but if you’ve never heard of them you must not be on Pinterest because they are ALL the rage. What I can tell you is they are basically a bunch of healthy yummy foods piled together, topped with some delicious sauce and they are generally quick and easy for you to enjoy. So whip these up tonight for a little break before it’s time for Christmas feasting!
Thai Buddha Bowl with Peanut Curry Sauce {Gluten Free, Vegan}
- Yield: 4 bowls
Ingredients
- 1 1/3 cups jasmine or basmati rice
- 1 cup coconut milk
- ½ teaspoon sea salt
- 3 Tablespoons oil, divided
- 2 small shallots, finely diced
- 2 cloves of garlic, grated or minced
- 1 Tablespoon minced ginger
- 2 Tablespoons Thai red curry paste
- ½ cup peanut butter
- ½ – ¾ cup warm water
- 3 Tablespoons soy sauce or tamari
- 3 Tablespoons lime juice
- 1 Tablespoon brown sugar
- A block (~14 oz / 400 grams) extra-firm tofu, drained, pressed and cut into cubes
- 2 Tablespoons cornstarch
- 1 medium-large carrot, finely sliced
- ¼ of a red cabbage, shredded
- 1 mango, diced
- A small bunch of cilantro, chopped
- 4 Tablespoons crushed peanuts
- Additional topping options: snow peas, radishes etc.
Instructions
- Cook rice according to the package directions and continue below. When finished cooking and while still warm, stir through the coconut milk and salt and set aside.
- Meanwhile, while the rice is cooking prepare the sauce. Heat a medium pan over medium-high heat. Add 1 tablespoon of oil, shallots, garlic and ginger and fry, stirring, until soft and fragrant. Add the curry paste and an additional tablespoon of oil if necessary and fry for a couple of minutes until the curry paste darkens and is very fragrant. Put the curry paste in a bowl and add the peanut butter, ½ cup of water, soy sauce, lime juice and brown sugar mixing until smooth. Add as much of the remaining ¼ cup of water as you want to reach a pourable consistency that you like.
- Put the cubed tofu in a plastic bag with the cornstarch and shake it to coat. Heat remaining tablespoon (or more if needed) of oil in a pan over medium high heat and fry the tofu, flipping from time to time, until it is golden brown and crispy on all sides. Remove to a paper towel-lined plate.
- To serve scoop rice into bowls and top with the vegetables, tofu, cilantro and peanuts. Drizzle with the sauce and enjoy.
Source: The Stingy Vegan
Do you know the approximate amount of servings this recipe yeilds?
About 4 😊