Best Buddha BowlsPosted in Food on September 19, 2017
These Buddha Bowls are my perfect type of meal – healthy but delicious because of the sauce! It really is sooo good! The perfect lunch!
Buddha Bowl Sauce – makes enough for 4 bowls and can store in the fridge for a few days
( You can use this sauce for anything and its AMAZING!!)
- 4 tablespoons olive oil
- 1 brown onion, diced
- 1/3 cup minced fresh ginger
- 5 garlic cloves
- 2 teaspoons curry powder
- 1/2 teaspoon cayenne pepper
- 1 cup fresh carrot juice ( you can use water if you don’t have the juice and its still yummy!)
- 1/2 cup rice vinegar
- 1 cup almond butter ( or another nut butter)
- 1/4 cup fresh squeezed lemon juice
- 2/3 cup tamari
- 4 tablespoon toasted sesame oil
- 2 cups of cooked brown rice
- 1-2 cups mung bean sprouts
- 1 tomato, chopped
- 1 Lebanese cucumber, chopped
- 1/2 cup coriander roughly chopped
- 1/4 cup of mixed dry herbs – oregano, thyme, basil, dill and rosemary
- 200 grams organic tofu, cut into small cubes
- 1/3 cup tamari
- 1/4 cup apple cider vinegar or rice vinegar
- 1 tablespoon of olive or sesame oil
For the buddha bowl, combine the tamari, vinegar and oil together and then marinate the tofu cubes for 15 minutes in the sauce in a bowl.
While they are marinading, make the buddha bowl sauce by firstly heating the oil in a medium pot. Add the onion, ginger and garlic and cook for 3-5 minutes until the onion is soft. Add the curry powder and cayenne pepper and stir for one minutes and then remove from the heat.
Stir in the rest of the ingredients and let sit for a minute. Blitz them all in a blender. Reheat for a couple of minutes if needed.
Divid the rice and the rest of the buddha bowl ingredients, including the tofu cubes into two bowls, sprinkling the herbs over the vegetables and top all with the sauce.