This Asian Inspired Vegetable Buddha Bowl with Spicy Sriracha Peanut Dressing is packed with flavor! The creamy peanut dressing is a perfect balance of sweet and spicy paired with fresh beautiful vegetables and hearty grains making this is the perfect meal!
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What is in a Buddha bowl?
A Buddha bowl is often a vegetarian or vegan bowl of goodies that contains greens and various veggies of choice, a protein (such beans), grains (such as barley, rice, quinoa or farro), healthy carbs and fats (such as fruit, avocado or nuts) and any other delicious topping (such as spices, sesame seeds, furikake or nori).
While Buddha bowls can often focus vegetarian, it is also fun to experience with other additions of meat or fish, such as smoked salmon or grilled chicken. Check out this Spicy Salmon Bowl.
Why is it called a Buddha bowl?
It is said that a Buddha bowl was named after Buddha’s belly – round and bountiful! These types of bowls can also be referred to as hippie bowls, nourish bowls, macro bowls or grain bowls.
What sauce is best for Buddha bowl?
Any sauce that will complement the veggies and grains is great on a Buddha bowl. They are very versatile, similar to different types of salads. I find that my spicy peanut dressing is amazing when paired with the heartiness of the grains and freshness of the vegetables – so my vote goes for peanut dressing! It would also be awesome with a tasted sesame dressing or my Carrot Miso Ginger Dressing.
Buddah bowl recipes
Other Buddha bowls recipes you might want to check out are this sweet potato chickpea Buddha bowl or this protein packed Buddha bowl.
How to make this recipe
To Make the Grain: Instant Pot: 1:3 ratio, barley, drain excess liquid. IP multigrain setting. 12 minutes. Let cool. For other grain or cooking method, best to follow instructions on grain package as cook times and specifications can vary greatly.
Buddha Bowl: Once grain is cooled, place in bottom of bowl and arrange vegetables on top.
Spicy Siracha Peanut Dressing: In food processor, combine peanut butter, ginger, garlic, sriracha, rice wine vinegar and honey. Mix until creamy.
If you have never had Sriracha you are in for a treat!!! This can be used in so many different dressings, sauces or to spice up any dish. Welcome to a game changer – I hope you like spicy!
It has become so popular that you can find it at many grocery stores. You can also try your local Asian market. It is also available online here.
Note: You can play with ratio of grains to vegetables based on personal tastes.
Buddha Bowl with Peanut Sauce
- Instant pot or regular pot
- 1-2 cups cooked barley Or, any grain of choice (ex: rice, farro)
- ⅓ cup shelled edamame
- ½ cup shredded purple cabbage (slices thinly or cut on mandolin)
- ½ red bell pepper (cut into thin strips)
- 1 large carrot (grated or spiral cut)
- ½ avocado (sliced or chopped to desired size)
- ⅓ cucumber (slices into thin rounds)
- ½ teaspoon black sesame seeds Optional – Garnish
Peanut Dressing (Note: This will make dressing for 4 salads)
- ½ cup creamy peanut butter (unsweetened)
- ¼ teaspoon fresh ginger (pressed, minced or grated)
- 1 garlic clove (pressed, minced or grated)
- 2 tablespoon sriracha
- ½ cup + 2 tbsp rice wine vinegar
- 2 teaspoon honey (optional) Vegan option: maple syrup. If peanut butter is sweetened then you don't need to add this extra sweet component.
- Instant Pot: 1:3 ratio, barley, drain excess liquid. IP multigrain setting. 12 minutes. Let cool.
- For other grain or cooking method, best to follow instructions on grain package as cook times and specifications can vary greatly.
- Once grain is cooled, place in bottom of bowl and arrange vegetables on top.
- In food processor, combine peanut butter, ginger, garlic, sriracha, rice wine vinegar and honey. Mix until creamy.
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