Buddha Bowl Peanut Sauce

This Buddha bowl peanut sauce is the perfect topping to add to any bowl, wrap, or other dish of choice!

What you need

Peanut Sauce Ingredients

• creamy peanut butter
• soy sauce: you can also use liquid aminos.
• apple cider vinegar: you can also use a different type of vinegar, but I like apple cider.
• maple syrup: you can replace maple with honey or agave.
• garlic
• ginger: you can use ginger powder, or fresh ginger. I prefer using fresh.
• dairy free milk: you can use any kind of milk you prefer. I like soy and oat milk.

Bowl Ingredients

• rice
• baked tofu
• roasted sweet potatoes
• roasted broccoli
• cucumbers
• radishes

These are the bowl toppings that I like, but feel free to use any kinds of bowl toppings that you like.

How to make the sauce

To create the peanut sauce, combine the ingredients into a blender and blend until everything is thoroughly mixed.

To make the baked tofu, cut up ½ block of tofu (about 7 oz) into cubes. Toss the tofu cubes in 1 ½ tablespoon cornstarch, 1 teaspoon garlic powder, and ½ teaspoon salt. Line the tofu squares on a baking tray.

Note: you can check the full recipe of how I make my baked tofu here.

Bake the tofu in the oven at 400*F/ 200*C for 15 minutes. Remove from the oven, toss the tofu cubes in the peanut sauce and bake for another 15.

To make the veggies, chop the sweet potatoes and broccoli, line them on a baking sheet, drizzle with olive oil and sprinkle salt, pepper, and garlic powder. Bake them at 400*F for 35-40 min. I also chopped up radishes and cucumbers and served with rice that I pre-cooked.

To assemble the bowl, add the rice, sweet potatoes, broccoli, tofu, cucumbers, and radishes. Drizzle the peanut sauce and sprinkle sesame seeds. Enjoy!

Video

If you like this recipe, you might also like these other homemade sauce recipes:

roasted red pepper sauce

raspberry chia jam

Buddha Bowl Peanut Sauce

Gaby Dimova

This peanut sauce is the perfect topping to add to any buddha bowl, veggie wrap, or other dish of choice!

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 5 mins

Total Time 5 mins

Course Side Dish

Cuisine Southeast Asian

Servings 4 servings

Calories 116 kcal

Equipment

• blender or food processor

Ingredients

  

1x2x3x

Peanut Sauce Ingredients

• ¼ cup creamy peanut butter
• 1 ½ tablespoon soy sauce
• 1 tablespoon apple cider vinegar
• ½ tablespoon maple syrup
• 1 clove minced garlic
• ¼ teaspoon ground ginger
• ¼ cup dairy free milk

Bowl Ingredients

• rice
• baked tofu
• roasted sweet potatoes
• roasted broccoli
• cucumbers
• radishes

Instructions

 

• To create the peanut sauce, combine the ingredients into a blender and blend until everything is thoroughly mixed.
• To make the baked tofu, cut up ½ block of tofu (about 7 oz) into cubes. Toss the tofu cubes in 1 ½ tablespoon cornstarch, 1 teaspoon garlic powder, and ½ teaspoon salt. Line the tofu squares on a baking tray.
• Bake the tofu in the oven at 400* for 15 minutes. Remove from the oven, toss the tofu cubes in the peanut sauce and bake for another 15.
• To make the veggies, chop the sweet potatoes and broccoli, line them on a baking sheet, drizzle with olive oil and sprinkle salt, pepper, and garlic powder. Bake them at 400*F for 35-40 min. I also chopped up radishes and cucumbers and served with rice that I precooked.
• To assemble the bowl, add the rice, sweet potatoes, broccoli, tofu, cucumbers, and radishes. Drizzle the peanut sauce and sprinkle sesame seeds. Enjoy!

Video

Nutrition

Calories: 116kcalCarbohydrates: 7gProtein: 5gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 454mgPotassium: 139mgFiber: 1gSugar: 4gVitamin A: 58IUVitamin C: 1mgCalcium: 34mgIron: 1mg

Keyword vegan sauce

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