Buddha Bowl




Edamame beans

Asst veggies


Can of coconut milk

Peanut butter

Red curry paste

Salt & pepper

Crushed peanuts or cashews

Option of protein chicken, tofu, chickpeas, prawns etc.


Sprouts, beans, chickpeas, avocado

Roast veggies in the oven with a bit of oil at 375, for approx. 30 min depending how crunchy you like your veggies.

Leave a few veggies like spinach and edamame beans and some shredded carrots and onions chopped in smaller pieces.

Add 1 can of coconut milk, 3-4 tbsp peanut butter, 2 tbsp curry paste into a stove top pot. Cook on low whisking until smooth. When cooked for 10 min taste for salt. Depending on the peanut butter you used you may need to add salt for flavour or sugar for flavor. Remove from stove once creamy.

Build your bowl

1/2 cup rice/quinoa or couscous

Roasted veggies such as....

Peppers, onions, carrots broccoli, cauliflower, zucchini, yams.

Place cooked rice in bowl top with roasted veggies, add raw veggies. Add peanut sauce and top with sprouts and crushed nuts. Enjoy

Eat warm or cold

17 views0 comments

Recent Posts

See All

Summer Borscht (Mennonite Soup) (Great way to use the leftover ham bone and ham from Thanksgiving) 2 quarts soup stock made by boiling ham bone for at least a couple hours. I also put in at least 1/2