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–+ servings

Vegan Buddha Bowl with Sriracha Sauce

Hearty and delicious Vegan Buddha bowl with rice, chickpeas, bok choy and a creamy, spicy sriracha sauce.
Author: Pavani
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course, Main Dish
Cuisine: fusion
Servings: 4 Servings

Ingredients

For the Spicy Sriracha Sauce:

  • ½ cup Peanut Butter
  • 1 teaspoon Sesame oil
  • ¼ cup Rice vinegar
  • 3 tablespoons Soy sauce
  • 2~3 tablespoons Water
  • 1~2 tablespoons Sriracha sauce

Other for the Rice Bowl:

  • 2 cups Rice (white or brown or a mix of both)
  • 3~4 Baby Bok Choy, trimmed
  • 2 cups Steamed Broccoli
  • 2 cups Cooked Chickpeas
  • To taste Salt Pepper
  • For Topping Grated or Chopped Carrots/ Cucumbers/ Bean sprouts/ Cilantro

Instructions

Make the Sriracha Sauce:

  • Combine all the ingredients for the sauce in a blender and blend until smooth. Taste and adjust the soy sauce or sriracha as needed. This sauce can be made up to 3 days in advance. Store it in an airtight container in the fridge until ready to use.

Assemble the Buddha Bowl:

  • Heat oil in a skillet on medium flame. Add the bok choy and cook till lightly browned and slightly tender. Season with salt and pepper. Remove onto a plate and set aside.
  • Add the chickpeas to the same skillet to warm them through. Add some of the sauce and mix well to evenly coat them.
  • Divide the rice between the serving bowls. Top it with the spicy chickpeas, broccoli and the other toppings. Drizzle generously with Sriracha sauce and serve right away. Enjoy!!

Nutrition

Calories: 580kcal | Carbohydrates: 106g | Protein: 18g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 2156mg | Potassium: 533mg | Fiber: 8g | Sugar: 15g | Vitamin A: 5378IU | Vitamin C: 119mg | Calcium: 225mg | Iron: 4mg
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