Well it looks like I took a little unscheduled break! Oops! It’s crazy how busy life can get, I feel like I just took a minute to breath after Thanksgiving prep and it’s been almost a month!! Geeze, sorry guys! At any rate, I’m returning to you with something super healthy and delicious, take a peak..

Ohhhh man! I don’t know about you, but this time of year often has me eating super unhealthy which can lead to packing on a few extra pounds and that’s never fun. In order to combat that, I try to break up all the holiday meals with lots of healthy foods like these awesome Buddha bowls, just look at all these veggies..

I won’t lie, I have no clue where the name “Buddha bowl” came from, but if you’ve never heard of them you must not be on Pinterest because they are ALL the rage. What I can tell you is they are basically a bunch of healthy yummy foods piled together, topped with some delicious sauce and they are generally quick and easy for you to enjoy. So whip these up tonight for a little break before it’s time for Christmas feasting!



Thai Buddha Bowl with Peanut Curry Sauce {Gluten Free, Vegan}


  • 1 1/3 cups jasmine or basmati rice
  • 1 cup coconut milk
  • ½ teaspoon sea salt
  • 3 Tablespoons oil, divided
  • 2 small shallots, finely diced
  • 2 cloves of garlic, grated or minced
  • 1 Tablespoon minced ginger
  • 2 Tablespoons Thai red curry paste
  • ½ cup peanut butter
  • ½ – ¾ cup warm water
  • 3 Tablespoons soy sauce or tamari
  • 3 Tablespoons lime juice
  • 1 Tablespoon brown sugar
  • A block (~14 oz / 400 grams) extra-firm tofu, drained, pressed and cut into cubes
  • 2 Tablespoons cornstarch
  • 1 medium-large carrot, finely sliced
  • ¼ of a red cabbage, shredded
  • 1 mango, diced
  • A small bunch of cilantro, chopped
  • 4 Tablespoons crushed peanuts
  • Additional topping options: snow peas, radishes etc.


  1. Cook rice according to the package directions and continue below. When finished cooking and while still warm, stir through the coconut milk and salt and set aside.
  2. Meanwhile, while the rice is cooking prepare the sauce. Heat a medium pan over medium-high heat. Add 1 tablespoon of oil, shallots, garlic and ginger and fry, stirring, until soft and fragrant. Add the curry paste and an additional tablespoon of oil if necessary and fry for a couple of minutes until the curry paste darkens and is very fragrant. Put the curry paste in a bowl and add the peanut butter, ½ cup of water, soy sauce, lime juice and brown sugar mixing until smooth. Add as much of the remaining ¼ cup of water as you want to reach a pourable consistency that you like.
  3. Put the cubed tofu in a plastic bag with the cornstarch and shake it to coat. Heat remaining tablespoon (or more if needed) of oil in a pan over medium high heat and fry the tofu, flipping from time to time, until it is golden brown and crispy on all sides. Remove to a paper towel-lined plate.
  4. To serve scoop rice into bowls and top with the vegetables, tofu, cilantro and peanuts. Drizzle with the sauce and enjoy.

Source: The Stingy Vegan

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