Thai Style Buddha Bowl with Peanut Sauce – this clean eating recipe with red rice and a rainbow of veggies is gluten free and vegan friendly.

Konrad and I have been in love with red rice for a few years already. We first got introduced to it while we spent a couple months on Bali in 2012. Bali, and especially Ubud, is a haven for yogis, vegans and healthy food lovers in general.

Since that time red rice is our side of choice. It is a nutritious whole grain that retains a wonderful ‘bite’ during cooking and somewhat chewy texture.

We always cook a good amount of it – as much as our rice cooker can handle – and then we use the leftover cooked red rice for lunches the next couple of days. (Also works well with leftover quinoa.)



  • 1 cup cooked red rice
  • ½ cup bean sprouts
  • ½ cup shredded carrots
  • ½ cup shredded purple cabbage
  • garlic chives and crushed peanuts for topping

Peanut Sauce:

  • 1 can (14 ounces) coconut milk
  • ⅔ cup natural, unsweetened peanut butter
  • ¼ cup coconut sugar
  • ¼ cup water
  • 2 tablespoons white or apple cider vinegar
  • 2 teaspoons sesame oil
  • 2 teaspoons red curry paste (shrimp paste-free red curry paste for vegans)
  • 2 tablespoons soy sauce (Tamari) or fish sauce (for non-vegans)


  1. Warm leftover red rice or cook it fresh according to directions.
  2. To make the peanut sauce combine all ingredients except for fish sauce (if using) in a small saucepan and bring to a boil on medium. Then turn heat to low and simmer for about 5 minutes to thicken the sauce while stirring very frequently. Stir in fish sauce at the end and set sauce aside.

You can find complete recipes of this THAI STYLE BUDDHA BOWL WITH PEANUT SAUCE in

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