Peanut Buddha Bowl Recipe
Bell peppers, sweet red onion, mushrooms, broccoli, carrots, peanut teriyaki sauce, jasmine rice, sesame seeds, roasted peanuts, pea shoots + sambal yogurt
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Ingredients
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Vegetables
Sauce
Grains
Garnish
Method
Cook Rice
Prepare Jasmine Rice
Rinse the jasmine rice under cold water until the water runs clear. In a saucepan, combine 1 cup of rinsed rice with 1.5 cups of water. Bring to a boil, then reduce to low heat, cover, and simmer for about 15 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for an additional 5 minutes.
Sauté Vegetables
Cook the Vegetables
In a large skillet over medium heat, add a splash of oil. Once hot, add the bell peppers, sweet red onion, mushrooms, broccoli, and carrots. Sauté for about 8-10 minutes or until the vegetables are tender-crisp. Stir occasionally to prevent sticking.
Prepare Sauce
Mix Sambal Yogurt
In a small bowl, mix together the plain yogurt and sambal until well combined. Adjust the sambal to taste for desired spiciness.
Assemble Bowl
Combine Ingredients
In serving bowls, layer the cooked jasmine rice as the base. Top with the sautéed vegetables, then drizzle with peanut teriyaki sauce. Garnish with sesame seeds, roasted peanuts, and pea shoots. Serve with sambal yogurt on the side.