Photo Credit: Chef Steven Ferneding

Ubud Buddha Bowl with Peanut Sauce

A healthy Buddha bowl with a creamy  sauce that combines peanuts, coconut milk and  fresh lime juice.

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Ubud Buddha Bowl with Peanut Sauce Chef Steven

Ubud Buddha Bowl with Peanut Sauce

A healthy Buddha bowl with a creamy  sauce that combines peanuts, coconut milk and  fresh lime juice.
Course: Entree
Keyword: coconut, gluten-free, lunch, peanut sauce, vegan, vegetarian
Servings: 4
Author: Chef Steven Ferneding

Ingredients

  • 1 cup of quinoa (red, white or black)
  • 2 cups of water
  • 1 tablespoon of coconut oil
  • 1 small bunch of broccoli (broken in to bite size pieces)
  • 1 cup of red cabbage (sliced thin)
  • 1 package of firm Silken Tofu (cut into cubes) Options: alternative protein (fish, chicken, pork, or beef)

Garnish:

  • 3 tablespoons of cilantro (minced)
  • 1 lime (quartered)
  • 1/2 cup roasted unsalted peanuts
  • 1 cup Mung bean spouts

Peanut Sauce:

  • 1/2 cup chunky peanut butter
  • 1 can of coconut milk
  • 1/2 cup of honey
  • 1 1/4 cup cup of fresh lime juice
  • 1/4 cup cup of soy sauce
  • Pinch of garlic powder

Instructions

Buddah Bowl:

  • Bring 2 cups of water to a boil.
  • Add quinoa + stir once + cover + let cook for 15 minutes. Once the liquid has evaporated fluff with fork + add a couple sprinkles of salt.
  • While quinoa is cooking make peanut sauce (see recipe on page 88).
  • Heat coconut oil in a sauce pan over medium to high heat. 
  • Add protein + cook until desired doneness (5 minutes tofu, 10-15 for other protein).
  • While protein is cooking fill a large pot with 1” of water + bring to a boil.
  • Add broccoli to boiling pot + cover for 3 minutes + remove.
  • Add cabbage + steam for 2 minutes until it’s soft but still crunchy. 

Peanut Sauce:

  • Using a blender combine all ingredients + blend on high for 3 minutes.
  • Pour into serving jar + set aside until ready to use.
  • Warm slightly before serving.
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