Thai Buddha Bowl with Peanut Sauce

This is almost like a deconstructed spring roll, only it’s full of vegetables you can easily find in New Hampshire in the fall.

By / Photography By Jennifer Bakos | October 02, 2017

Ingredients

For the Sauce
  • 1 cup coconut milk
  • 1/3 cup natural, unsweetened peanut butter
  • 2 tablespoons honey
  • 2 tablespoons hot water
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon soy sauce or fish sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon red curry paste
For the Salad
  • 2 cups chopped Asian greens (bok choy, tatsoi, spicy mustard greens)
  • 1 cup shredded Napa cabbage
  • 1 cup cooked sprouted wheat, rye, or spelt berries
  • 1 cup shredded carrots
  • 1 cup shredded daikon, black, or watermelon radishes
  • 1 cup shredded, cooked local chicken
  • ¼ cup thinly sliced scallions (both green and white)
  • ¼ cup chopped, salted peanuts

Preparation

To make the dressing, combine all the ingredients in a blender and give it a whirl until it is very smooth.

To make the Buddha Bowl, toss Asian greens and cabbage together and divide between two bowls. In each bowl, arrange half sprouted wheat berries, carrots, radishes, chicken, and scallions. Drizzle half of the sauce over each bowl and sprinkle peanuts as a garnish.

Ingredients

For the Sauce
  • 1 cup coconut milk
  • 1/3 cup natural, unsweetened peanut butter
  • 2 tablespoons honey
  • 2 tablespoons hot water
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon soy sauce or fish sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon red curry paste
For the Salad
  • 2 cups chopped Asian greens (bok choy, tatsoi, spicy mustard greens)
  • 1 cup shredded Napa cabbage
  • 1 cup cooked sprouted wheat, rye, or spelt berries
  • 1 cup shredded carrots
  • 1 cup shredded daikon, black, or watermelon radishes
  • 1 cup shredded, cooked local chicken
  • ¼ cup thinly sliced scallions (both green and white)
  • ¼ cup chopped, salted peanuts
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