A Dinner To Go Nuts For: Thai Peanut Sauce Buddha Bowls
Coming at you live as an official home owner! After a weekend of cross-country moving and a series of unfortunate events, we’re finally starting to get settled in our new home. It’s no secret the kitchen will always be my favorite room in the house, however, I feel proud and excited to have my own office (not a desk in the living room as I had prior). The office is equipped with a giant window that fills the little room with light – a perfect space to inspire recipe creation and writing! Stay tuned for a reveal of this room along with the rest of the house!
A Dinner To Go Nuts For: Thai Peanut Sauce Buddha Bowls
Serves: 2
For the bowl
- 2 cans chickpeas, rinsed
- 2 tbsp paprika
- 6 cups shredded kale
- 4 cloves garlic
- 2 tbsp olive oil
- 2 cups brown rice, pre-cooked
- 1 large avocado
- 2 tbsp everything seasoning
- salt and pepper to taste
- Optional: tofu or chicken for protein
For the peanut sauce
- 1 cup peanut butter (I prefer crunchy)
- 4 tbsp tamari sauce or soy sauce
- 2 tbsp agave nectar
- 2 tbsp rice vinegar
- dash of ground ginger
- 2 garlic cloves, minced
- 1 tbsp lime juice
- 1/2 cup water
- 1 tbsp sesame oil
Method
- In a small mixing bowl, whisk all peanut sauce ingredients together. Add more water if needed to reach a thinner consistency. Set aside.
- Add chickpeas, paprika, salt, pepper, and olive oil to a sauce pan over medium heat. After 5 minutes, add in the peanut sauce. Cook on low heat for another 10 minutes, this will allow the sauce to thicken.
- While chickpeas are cooking, add olive oil, chopped garlic, and kale to a larger sauce pan. Cover and cook for a few minutes to let the kale wilt then remove from heat. Season with salt and pepper.
- Add pre-cooked brown rice to 2 serving bowls. Add peanut sauce chickpeas to one side, add cooked kale to the other, then add 1/2 avocado to each bowl and top with everything seasoning. Ready to serve!
