Thai “Peanut” Buddha Bowls, Created by PaleOMG, are loaded with six different vegetables and drizzled with a drool-worthy “peanut” sauce. They're vibrant, veggie-packed and come together in just 30 minutes!
Recipe created for Natural Grocers by Juli Bauer of PaleOMG
2
tablespoons
Natural Grocers Brand Raw and Unfiltered Clover Honey
1
tablespoon
coconut aminos
1
tablespoon
organic lime juice
1
tablespoon
sriracha-style hot sauce
1
tablespoon
organic sesame oil
For the Buddha Bowl
2
tablespoons
avocado oil or ghee, or ghee
16
ounces
organic baby bell mushrooms, thinly sliced
1⁄2
tablespoon
Natural Grocers® Brand Bulk Real Salt
1
organic red bell pepper, diced
1
organic yellow bell pepper, diced
1
large organic English cucumber, diced
3
organic carrots, Julienned
1
organic avocado, thinly sliced
1⁄4
cup
organic cilantro, roughly chopped
3
organic green onions, thinly sliced
1⁄4
cup
Natural Grocers Brand Bulk Slivered Almonds
1
tablespoon
Natural Grocers Brand Bulk Organic Black Sesame Seeds
Place all ingredients for the peanut sauce in a blender and blend until smooth. Set aside.
Place avocado oil or ghee in a large sauté pan over medium heat. Add mushrooms to the pan and cook for 10 minutes, tossing every couple of minutes to evenly cook. After 10 minutes, add salt and toss to combined. Reduce heat to low and pour 2 tablespoons of the peanut sauce onto the mushrooms and toss to combine.
Build the bowls: Evenly divide the mushrooms among serving bowls and top with the peppers, cucumber, carrots, avocado, cilantro, green onions, and almonds. Drizzle more of the peanut sauce on top then sprinkle with sesame seeds. For an optional protein, add tempeh, chicken breast, or steak.
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Denver - Design District - Alameda and Broadway