Buddha Bowl

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
Brown rice
Grilled chicken
Steamed carrot chips
Peanut sauce (see recipe below.)

Peanut Sauce

Ingredients:
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.