Asian food really is the best isn’t it?! It’s light but hearty, packed with a lot of vegetables and always has an amazing dressing or sauce. This one is no exception. When you’re in the mood for Asian flair, be sure to make this vegan buddha bowl with peanut butter dressing.
It’s extremely versatile
I have been on a serious Asian kick lately…more Vietnamese based than anything. I just can’t get enough. I love that it’s healthy and filled with lots of veggies, like this bowl. What’s great about this bowl is that you can use any vegetables or ingredients that you have on hand. Don’t have carrots? No worries, just leave them out or substitute them for something else like cucumber. Don’t like rice noodles? Swap it for rice. You’d rather have a summer roll instead of the bowl? Grab some rice paper and wrap it up. The possibilities are endless.
The amount of each item depends upon the bowl you’re using and how many ingredients you are adding. For this bowl, I used a handful of purple cabbage (because I love cabbage and eat it in everything), a little lettuce mix (that I needed to use up), carrots, edamame (they come peeled and frozen), rice vermicelli noodles and tofu (that I cooked in my new air fryer). Be sure to use organic, especially when you are using soy products, since they tend to be a GMO crop (see my post here on the importance of organic).
The dressing is equally simple and ah-mazing! I seriously could just eat it plain with a spoon. You just mix everything together (peanut butter, rice wine vinegar, soy sauce, ginger, maple syrup and lime) and then pour it over the top. Mix it with all the goodies in the bowl and you won’t be able to put your chopsticks down. I love that you can eat a big bowl, but not feel all stuffed and bloated. Definitely a win in my book!.
Be prepared to be amazed when you make this vegan Asian buddha bowl with peanut butter dressing. You and the crowd will be wanting more!
Vegan Asian Buddha Bowl With Peanut Butter Dressing
Asian food really is the best isn't it?! It's light but hearty, packed with a lot of vegetables and always has an amazing dressing or sauce. This one is no exception. When you're in the mood for Asian flair, be sure to make this vegan buddha bowl with peanut butter dressing.
For Buddha Bowl
- 1 handful cabbage
- 1 handful edamame (dethawed)
- 1 handful carrots (cut in strips)
- ½ block cooked tofu
- 3 oz cooked rice vermicelli
Peanut Butter Dressing
- 2 TB unsweetened peanut butter
- 1 TB rice wine vinegar
- 2 tsp soy sauce or tamari
- 1 tsp grated ginger
- 1 tsp maple syrup (or more to taste)
- ½ lime
For the Buddha Bowl
Cook the rice vermicelli noodles and the tofu. Cut the vegetables. Arrange in a bowl.
Peanut Butter Dressing
Mix all the ingredients until combined and pour over top of the bowl.
You can mix and match vegetables or use what you have on hand.
Best served immediately.
If you are eating it the next day, you need to make extra dressing because the salad soaks it up.