Buddha Bowl Peanut Sauce
This peanut sauce is the perfect topping to add to any buddha bowl, veggie wrap, or other dish of choice!
Equipment
- blender or food processor
Ingredients
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
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