Spicy Peanut Buddha Bowl
So hot right now…. And for good reason. They’re packed with protein, can be used with virtually anything left in the fridge and it keeps you full with leftovers #yum. I took some inspo from my gal pal Jaimee since we are on the vegetarian band wagon. Check out this recipe:
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- 1/2 cup peanut butter crunchy or smooth
- 1/4 cup soy sauce
- 1/2 cup vegetable stock as a thining agent to get to desired thickness
- 1 small shallot minced
- 1/2 lemon juiced
- 1 clove garlic grated or minced
- 2 teaspoon Cumin
- 2 teaspons Ancho chili pepper
- 3/4 teaspoon cayenne pepper
- Salt and Pepper to taste
- 1 pinch salt
- 1 cup basmati rice rinsed well under cold water
- 1 3/4 cup water replace with vegetable stock for added flavor
- 2 avacado pitted and sliced
- 1 large carrot shredded
- 2 cups Red Cabbage shredded
- 1 cup edamame (I use the frozen )
- 1/2 bunch Green Onion chopped
- 1 cup Peas fresh or frozen
- 1 small container fat free sour cream 1 dollop per portion
- 1 large can chickpeas strained
- 2 tablespoons olive oil
- 1 pinch salt
- 1 pinch pepper
- 2 teaspoons Cumin
- 2 teaspoons Chili powder
- 1 teaspoon garlic powder
Ingredients
Spicy Peanut Sauce
Rice
Toppings
Spiced Chickpeas
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Directions:
For the Rice
On medium high heat in a medium pot add rice and water (or broth)and bring to a boil. Once boiling, reduce heat to low/simmer and cover with a lid. Keep on simmer with lid on for 40 minutes. Take off burner with the lid still on and set aside for minimum 10 minutes.
For the Sauce
In a sauce pan on medium heat, drizzle 1 tablespoon of grapeseed oil; add diced shallots, garlic, cumin and ancho chili powder and stir for 2 minutes. Add peanut butter and soy sauce, vegetable stock, lemon juice and cayenne. Stir until incorporated and smooth (if too thick, add more vegetable stock 1 tablespoon at a time). Season with salt and pepper to taste. Set aside.
For the Chickpeas
Preheat oven to 400 degree F. Add all the chickpea ingredients in a medium sized bowl and mix until incorporated. Place tin foil on a baking sheet and spread out one even layer of chick peas (don’t over crowd). Bake in the oven for 15 minutes or until slightly golden. Pull out and set aside.
For the Edamame and Rice
Fill a small pot with water 2/3 full on medium high heat. Once boiling, add edamame and peas for 30 seconds (blanch), strain water and add to a ice water bath to keep it’s colour. Set aside.
To Serve
Scoop rice into a bowl, add edamame, peas, carrots, chickpeas, avocado. Top with spicy peanut sauce and a dollop of fat free sour cream. Garnish with green onion and dive in!
Hope you enjoy xo