Plant-based, whole food diets don't need to lack flavor or excitement. These plant-based Thai Buddha Bowls are full of flavor, filling, and will leave your body thanking you.
Plant-based Thai Buddha Bowls
Serves 4-6
Prep Time - 30 Min
Ingredients
Rice Base:
- 3 cups cooked Brown Basmati Rice
- 2 Pre-baked sweet potatoes, sliced
Thai Peanut Sauce
- 4 Tbsp Date Paste (or other sweetener if you want) (Note 1)
- 2 Tbsp water (or aquafaba for a thicker consistency)
- 6 Tbsp Rice Vinegar
- 2 Tbsp Low Sodium Soy Sauce
- 2 Tbsp Fresh Lime Juice
- ¼ Cup Peanut Butter
- 1 tablespoon grated ginger
- 2 tablespoons minced garlic
- 1 teaspoon sesame oil (optional)
- ½ teaspoon sea salt
- ¼ - ½ teaspoon sriracha
- ½ teaspoon sesame seeds (optional)
Blend all sauce ingredients together until smooth.
Toppings:
- Sweet potato slices
- 6 slices avocado
- Diced Red or orange Bell pepper
- Chopped Green or purple onion
- Diced Cucumbers
- Shredded Purple Cabbage
- Julienned Carrots
- Mung Bean Sprouts
- Shelled Edamame
- Chopped Cilantro
- Shredded Carrots
- Chopped Peanuts
Place rice in bowl and top with veggies and toppings.
Drizzle thai peanut sauce and lots of love over top. Salt to taste.
Notes:
1. How to make Date Paste
- Boil 1 cup water. Remove from heat.
- Place 1 Cup Dates in boiling water and let soak for 1 hour.
- Pour water and dates into blender and blend until smooth.