Buddha Bowls are one of those trends that seem "new," but is actually old. Sort
of like leggings. I thought I retired mine back in middle school, but now they are cool again and I find myself buying more pairs at Amazon on sale. Same thing with Buddha bowls. They were really popular in the 60s and 70s and now they are making a comeback.
I love the Buddha bowl at Steeping Room, and for a friend who came for lunch last week, I recreated the essence of the meal at home. For some neat information about Buddha bowls, click here and here.
Our bowl had:
Kale sauteed with maple syrup and olive oil
Butter beans sauteed in a little garlic and butter
Steamed carrot chips
Peanut sauce (see recipe below.)
1/2 cup natural peanut butter
1/2 cup water
2 tablespoons rice wine vinegar (low sodium)
2 tablespoons soy sauce (reduced sodium)
2 tablespoons brown sugar
1 clove of garlic, minced
1 tablespoon fresh ginger, minced
Instructions: Combine all ingredients in a medium size mixing bowl using a whisk until a smooth consistency is achieved. You may want to add a bit more water depending on how thick you like the sauce.
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