Asian Buddha Bowl
A balanced buddha bowl inspired by Asian flavors. Use whatever veggies you love and top it with this delicious peanut sauce. Yum!
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Servings: 1 person
Calories: 804kcal
Ingredients
- 1 cup rice white or brown
- 1 medium carrot
- 1 small cucumber
- ½ cup shaved cabbage red or green
- small handful bean sprouts
- ½ avocado
- 1 teaspoon sesame seeds
- 3 ounces tempeh
- 1 tablespoon soy sauce
Peanut Sauce
- 2 tablespoon peanut butter power or natural peanut butter
- 2 tablespoon soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon lime juice or rice vinegar
- 2 tablespoon fresh grated ginger or ½ teaspoon ground
- ½ teaspoon chili sauce
Instructions
- Prepare your rice.
- Cut tempeh into strips and brush with soy sauce.
- Air-fry tempeh for 8-12 minutes at 325° F.
- Julienne the carrot and cucumber.
- Shave the cabbage.
- Slice the avocado.
- Add cooked rice to bowl along with carrot, cucumber, cabbage, avocado, bean sprouts and tempeh.
- Top with sauce and sesame seeds.
Sauce
- Mix all ingredients together until well combined.
Notes
Start by adding half the sauce to your buddha bowl and then add the rest to taste. This will help make sure you don't add too much.
If your sauce is too thick you can add a little water or coconut aminos until you reach your desired consistency.
If your sauce is too thin you can add more peanut butter.
Nutrition
Calories: 804kcal | Carbohydrates: 124g | Protein: 32.4g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 4.5g | Monounsaturated Fat: 10.8g | Sodium: 1002mg | Potassium: 1655mg | Fiber: 12g | Sugar: 32g | Vitamin A: 10518IU | Vitamin C: 46mg | Calcium: 191mg | Iron: 4.5mg