This bowl 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!
1-2cupscooked barleyOr, any grain of choice (ex: rice, farro)
⅓cupshelled edamame
½cupshredded purple cabbage (slices thinly or cut on mandolin)
½red bell pepper (cut into thin strips)
1largecarrot (grated or spiral cut)
½avocado (sliced or chopped to desired size)
⅓cucumber (slices into thin rounds)
½teaspoonblack sesame seedsOptional - Garnish
Peanut Dressing (Note: This will make dressing for 4 salads)
½cupcreamy peanut butter (unsweetened)
¼teaspoonfresh ginger (pressed, minced or grated)
1garlic clove (pressed, minced or grated)
2tablespoonsriracha
½ cup + 2 tbsprice wine vinegar
2teaspoonhoney (optional)Vegan option: maple syrup. If peanut butter is sweetened then you don't need to add this extra sweet component.
Instructions
Cooking 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.
Peanut Dressing
In food processor, combine peanut butter, ginger, garlic, sriracha, rice wine vinegar and honey. Mix until creamy.
Notes
Vegan option: maple syrup. If peanut butter is sweetened then you don't need to add this extra sweet component.You can play with ratio of grains to vegetables based on personal tastes.