Buddha Bowl Peanut Sauce

Buddha Bowl Peanut Sauce

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

buddha bowl overhead shot

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.

spoon in a jar of peanut sauce

How to make the sauce

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

adding ingredients to a blender

To make the baked tofu, cut up 1/2 block of tofu (about 7 oz) into cubes. Toss the tofu cubes in 1 1/2 tbsp cornstarch, 1 tsp garlic powder, and 1/2 tsp salt. Line the tofu squares on a baking tray.

hand tossing tofu in corn starch and spices

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

spoon in a jar of peanut sauce

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!
No ratings yet
Prep Time 5 mins
Total Time 5 mins
Course Side Dish
Servings 4 servings
Calories 116 kcal

Equipment

  • blender or food processor

Ingredients
  

Peanut Sauce Ingredients

  • 1/4 cup creamy peanut butter
  • 1 1/2 tbsp soy sauce
  • 1 tbsp apple cider vinegar
  • 1/2 tbsp maple syrup
  • 1 clove minced garlic
  • 1/4 tsp ground ginger
  • 1/4 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 1/2 block of tofu (about 7 oz) into cubes. Toss the tofu cubes in 1 1/2 tbsp cornstarch, 1 tsp garlic powder, and 1/2 tsp 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

Sodium: 454mgCalcium: 34mgVitamin C: 1mgVitamin A: 58IUSugar: 4gFiber: 1gPotassium: 139mgCalories: 116kcalMonounsaturated Fat: 4gPolyunsaturated Fat: 2gSaturated Fat: 2gFat: 9gProtein: 5gCarbohydrates: 7gIron: 1mg
Keyword vegan sauce
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