Make no mistake.
This recipe is about the sauce.
Creamy. Peanut buttery. Curry-y.
The rest is just window dressing.
This Buddha Bowl with Creamy Curry Sauce will comfort and nourish you without leaving you feeling heavy. It’s pretty much my dream in a bowl!
The base of this bowl can truly be anything you have in the fridge. Typical buddha bowls are vegan and have a combination of some kind of salad green topped with warm veggies, grains and a delicious sauce.
We checked all the boxes here!
You can of course add a protein like fish or chicken if you’d like. I topped mine with leftover Agedashi Tofu I warmed up and it was perfection.
The rest of my bowl above consisted of spinach, brown rice, roasted sweet potatoes, pistachios and dried cherries. I proceeded to use the leftover sauce with rice and roasted broccoli in the coming days as the perfect light lunch in the midst of moving and homeschooling. We then had it over roasted salmon one night for dinner and it was equally as delicious!
The recipe below will tell you how to make the Creamy Curry Sauce and you can use your own refrigerator, pantry and imagination for the base of your perfect bowl!
Creamy Curry Sauce
Ingredients
- 1/2 cup full fat coconut milk
- 1/4 cup creamy peanut butter (plain and natural)
- 2 tbsp rice wine vinegar
- 2 tbsp soy sauce or tamari
- 1 tbsp sesame oil
- 2 tsp honey (or maple syrup)
- 1 tsp tumeric
- 1 tsp curry powder
Instructions
- Mix all ingredients together in a shallow sauce pan and bring to gradual low heat, stirring regularly. Mix until all ingredients are well combined. Set aside to cool and then serve!
