Vegan Asian Buddha Bowl Plant Based almost Whole Foods


Wow, this was good.  Just finished lunch and so glad I took notes while making it!

I can't call this "whole foods" because I did use some processed foods, but they were minimal and they were still "good ones" (as far as I'm concerned)... so I'm fine with this.

I made the rice first.  I did something different this time and it worked.  Yay!

Rice Ingredients
1 cup whole grain brown rice
1¼ cup water
1-2 inches of finely grated ginger
5 twists of salt
4 small garlic cloves smashed or minced
½ teaspoon turmeric powder
Sauce Ingredients
¼ cup unsweetened peanut butter
1/8 cup coconut aminos (or soy sauce if you swing that way)
1/8 cup rice vinegar
1 large garlic clove crushed or minced
¼ cup water
Juice of one lime

Toppings
Green cabbage, sliced into bite size pieces
Purple cabbage, sliced into bite size pieces
Carrot, sliced into bite size pieces
Scallion, sliced
Mung beands
Almonds, slivered and toasted

I cook my rice in an Instant Pot.  If you're doing stovetop or some other method, just use the ratio of rice to water you normally do.  

  1. I put all the rice ingredients into my instant pot.  Cooked it on manual for 17 minutes, then let it do an NPR (only because I wasn't ready for it yet).
  2. In a small saucepan on medium high heat on the stovetop, I put all the ingredients for the sauce EXCEPT for the water and the lime juice.  Heat the sauce up, stirring almost constantly, until it's smooth and mixed up very well.
  3. Put the water into a jar or other airtight container, add the cooked peanut sauce, and shake vigorously.  Open the container, add the lime juice, then shake again.
  4. I toast my slivered almonds in a non-stick pan on high on the stovetop.  It only takes a few minutes, but I'm standing there, flipping them constantly because it's only a few seconds between perfect and burnt.  You can also roast them on parchment in the oven if you prefer, but seriously... keep a close eye on them.
  5. Assemble the bowl with rice, raw veggies, toasted almonds, and a few spoonfuls of the sauce.
This was SOOOOOO good.  Mmmm!

I was originally going to have tofu in there, but apparently that's something people are hoarding during this pandemic.  Whatever.  I'm probably better off without the tofu anyway (mixed feelings about tofu).

I forgot to add the mung beans... so I'll take another photo tomorrow when I do the bowl correctly.  Ha ha ha!

Also, don't worry about the fact that you bought an entire green cabbage and an entire purple cabbage for maybe three servings of this Buddha bowl.  There's a coleslaw in your future!  :-)  I love making a huge batch of coleslaw when I buy cabbage.  Sometimes I do an Asian dressing (similar to the Buddha bowl).  Other times I do a more traditional vinegar and celery seed dressing.

Anyway, if you try this recipe come back and post in the comments.  I'd love to hear from you!

Index of all my recipes


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