Konrad and I have been in love with red rice for a few years already. We first got introduced to it while we spent a couple months on Bali in 2012. Bali, and especially Ubud, is a haven for yogis, vegans and healthy food lovers in general.
Since that time red rice is our side of choice. It is a nutritious whole grain that retains a wonderful ‘bite’ during cooking and somewhat chewy texture.
This Thai Style Buddha Bowl was born in the process!
Warm red rice is topped with bean sprouts, shredded carrots and cabbage, garlic chives and crushed peanuts. Almost like the things you would find in a good Pad Thai – almost.
To bring everything together, the Thai Style Buddha Bowl is drizzled with the most amazing peanut sauce! I first made that heavenly sauce for this spaghetti squash recipe, which has turned out to be one of the most popular recipes on Leelalicious.
I am surprised I haven’t used the sauce in more recipes since (aside from these fresh spring rolls), because it is truly delicious! When it’s warm I can almost gobble up the sauce straight with a spoon.
Fish sauce is such an integral part of Thai cuisine and it gives meals an amazing savory, salty (umami!) flavor, but it doesn’t exactly smell great. Fish sauce works its magic in combination with other ingredients.
Konrad hates it when I cook with fish sauce, because of the way it makes our apartment smell. So my workaround has been to stir in fish sauce only at the very end. This way it doesn’t actually get cooked and diffused into the air.
To me this Thai Style Buddha Bowl is kind of like a warm salad. I like for the red rice and peanut sauce to be warm, while all the vegetables are fresh and crunchy.
If you prefer a less raw texture and flavor, you could totally sauté the shredded carrots, cabbage and bean sprouts in a little olive oil just to soften them somewhat.
The recipe for the peanut sauce uses a full can of coconut milk (so you don’t have to deal with the storage of leftover milk). This yields more peanut sauce then you need for 2 servings of this Thai Style Buddha Bowl.
The remaining sauce stores well in the fridge for at least a week. It is great with rice, (veggie) noodles or as a dip.
If you like this Thai Style Buddha Bowl Recipe, please:
Products used in this Thai Style Buddha Bowl recipe:
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Original article and pictures take http://leelalicious.com/thai-style-buddha-bowl/ site