Thai Peanut Healthy Vegan Buddha Bowl
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Healthy vegetarian buddha bowl! Filled with brown rice, veggies, and a delectable peanut sauce, this is the perfect lunch bowl to make ahead.
Serves: 1 bowl
  • For the Thai Peanut Sauce:
  • ½ cup creamy peanut butter
  • ¾ cup coconut milk
  • 2 tablespoons Thai red curry paste
  • 1 tbsp Sriracha
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons brown sugar or to taste
  • Salt to taste
  • .
  • Assembling a Buddha Bowl:
  • 1 cup cooked brown rice, quinoa, or any other grain!
  • ½ cup chickpeas, rinsed and drained
  • ½ cup shredded carrots
  • ½ cup sliced red bell pepper
  • ½ cup sugar snap peas
  • 1 cup fresh spinach
  • 2 tablespoons thai peanut sauce
  • 2 tablespoons crumbled cashews or peanuts
  • Salt and pepper
  • Fresh cilantro and lime wedges to garnish
  1. For the thai peanut sauce, combine peanut butter, coconut milk, curry paste, Sriracha, vinegar, sugar, and salt in a small bowl. Whisk to combine. You can thin with water to reach your desired consistency if you'd like. (This will make more sauce than you need, but it keeps well in the fridge. Use it as a dipping sauce for chicken or spring rolls, or prep a few buddha bowls for lunch all week!)
  2. Fill a bowl with brown rice and top with spinach. Arrange chickpeas carrots, peppers, and peas on top of the spinach bed. Season everything with a pinch of salt and pepper over the top of the veggies. Then, drizzle with thai peanut sauce. Top with crushed cashews, fresh cilantro, and a squeeze of lime juice.
Recipe by Ally's Cooking at