Peanut-Ginger Buddha Bowls

The simplest way to eat a plant-based diet is to create a Buddha Bowl with a grain or salad base, veggies, a vegan protein, and sauce. The options are literally limitless — this just happens to be a particularly lovely combination. It’s definitely my go-to if I ever need to persuade someone to eat a bowl of rice and steamed greens! Peanut-ginger sauce is magical.

Peanut-Ginger Buddha Bowls:

There may seem like several steps to this dish, but most of them happen at the same time so this wonderful meal can come together faster. This recipe makes enough for about 4 portions (leftovers store well!)


2 cups rice – preferably short or medium whole grain

1 cup smooth or fresh ground peanut butter

½ cup tamari (or soy sauce if you don’t need GF)

⅓ cup rice vinegar + 3-4 tbsp

2 inches fresh ginger, grated on a microplane

½ tsp garlic powder

1 tsp red pepper flakes

1 block tofu + 1 tbsp oil (can sometimes buy tofu in bulk or try homemade!)

2 bell peppers + 1-2 tbsp oil (optional)

1 bunch kale

Avocado (optional)

Rinse rice and put in a medium pot with 4 cups water. Bring to a boil and then turn down heat.

If the tofu is soft, can press between two plates with a weight on top for 10-20 min; cut into small squares. Very lightly oil a small pan and lay all the tofu on top – bake at 375F for 20-25 min, flipping halfway through. Can also be lightly fried in pan if you are short on time –

Wash kale and put into a large pan/pot with a small amount of water – cook on medium-low until it is soft (may add more water or oil if preferred while cooking). When it’s soft, push to one side and add sliced bell peppers and oil if using. Let cook until soft and caramelized.

While everything is cooking, put together the sauce – mix 1 cup peanut butter, ½ cup tamari, ⅓ cup rice vinegar, 2 inches grated ginger, 1 tsp red pepper flakes and ½ tsp dried garlic. Add about ¾ to 1 cup water – mix everything well (I prefer to use an immersion blender). Taste and adjust ingredients if anything is overpowering.

When rice is cooked, mix in 3-4 tbsp rice vinegar. Start a bowl with rice, and then add tofu, kale, peppers, avocado, and drizzle with peanut-ginger sauce.

Leave a Reply