Ingredients

The following ingredients have 2 Servings
  • 1 cup cooked red rice
  • 1/2 cup bean sprouts
  • 1/2 cup shredded carrots
  • 1/2 cup shredded purple cabbage
  • garlic chives and crushed peanuts for topping
  • 1 14 ounce can coconut milk
  • ⅔ cup natural unsweetened peanut butter
  • ¼ cup coconut sugar
  • ¼ cup water
  • 2 tablespoons white or apple cider vinegar
  • 2 teaspoons sesame oil
  • 2 teaspoons red curry paste (shrimp paste-free red curry paste for vegans)
  • 2 tablespoons soy sauce (Tamari or fish sauce (for non-vegans))

Instruction

  • Warm leftover red rice or cook it fresh according to directions.
  • To make the peanut sauce combine all ingredients except for fish sauce (if using) in a small saucepan and bring to a boil on medium. Then turn heat to low and simmer for about 5 minutes to thicken the sauce while stirring very frequently. Stir in fish sauce at the end and set sauce aside.
  • To assemble the buddha bowls divide the cooked red rice between two bowls and top with bean sprouts, shredded carrot and purple cabbage, garlic chives and crushed peanuts.
  • Drizzle with warm peanut sauce to taste (1/8-1/4 cup per serving) and serve.