Traditional Heritage

Asian Buddha Bowl with Spicy Peanut Sauce

Cook Time:

40 min

Prep Time:

10 min

Servings:

4

Ingredients

  • 1 cup Brown Rice
  • 2 cups finely cut greens (kale or spinach)
  • 1 cup Diced baked sweet potatoes
  • ½ cup beets sliced
  • 1 cup broccoli florets
  • ½ cup mini colored peppers cut in rings
  • ½ cup edamame
  • 1 slab baked tofu
  • ½ cup nuts toasted
  • ½ apple sliced

Optional : Serrano/Jalapeno peppers sliced for spice, raisins

Directions

  • Dry the tofu in paper towels and cut into cubes and toss in a mix of 1 tbsp oil/2 tbsp Soy sauce/1 tbsp cornstarch and bake at 425 F for 20 mins.
  • The tofu is then sauteed on a medium flame in a sauce made of 1 tbsp each of soy sauce, agave, cornstarch and sriracha until well coated – 2 mins.
  • Diced sweet potatoes and broccoli florets are baked at 425F for 20 mins with a drizzle of olive oil, salt and pepper and placed side by side on the baking tray.
  • The beets can be peeled & cooked on the stove in water and sliced and seasoned with salt and pepper or pressure cooked for 3 whistles or 7 minutes pressure cook in instant pot.
  • Brown rice is cooked with 1 1/4 cups water in instant pot for 12 minutes on pressure cook mode or in pressure cooker for 5 whistles.
  • Nuts can be toasted in the microwave for 1 min and then re-toasted for another minute.
  • Arrange all the vegetables in a bowl and enjoy with a generous helping of the spicy peanut sauce.

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