Thai Buddha Bowls with Peanut Sauce

Yield: 2 servings Active time: 15 minutes Total time: 45 minutes January 2, 2017

After weeks of holiday indulgence, we’re always ready for some post-New Year’s clean eating. This simple bowl of red rice (an earthy whole grain), shredded carrots and cabbage, and edamame is kept interesting with homemade peanut sauce.

Recipe adapted from leelalicious.


  • 1 cup cooked red rice
  • 1 cup cooked edamame
  • 1 cup shredded carrots
  • 1 cup shredded purple cabbage
  • Garlic chives and crushed peanuts for topping

Peanut Sauce

  • 1 14-oz. can coconut milk
  • 2/3 cup peanut butter
  • 1/4 cup sugar
  • 1/4 cup water
  • 2 Tbs. white or apple cider vinegar
  • 2 tsp. sesame oil
  • 2 tsp. red curry paste
  • 2 Tbs. fish sauce


Cook the red rice according to the package directions.

To assemble the buddha bowls, divide the red rice between two bowls and top with edamame, carrots, cabbage, garlic chives, and crushed peanuts.

Drizzle with warm peanut sauce(about 1/8 to 1/4 cup per bowl) and serve.

Peanut Sauce

Combine all ingredients except for fish sauce in a small saucepan over medium heat and bring to a boil. Turn the heat to low and simmer for about 5 minutes, stirring very frequently, until thickened. Stir in soy sauce or fish sauce.

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