Buddha Bowl with Peanut Sauce

If you love a good bowl, then you will love these Buddha Bowls with Peanut Sauce. I mean it doesn’t get any better than peanut sauce right?! I think I could drink this sauce it’s that good. This bowl makes for a great meatless meal but would also be great with an addition of tofu, chicken or salmon. If you love to prep as much as I do, plan to make a lot of these ingredients at the beginning of the week and have them ready to easily throw these bowls together for lunch or dinner.

Buddha Bowl with Peanut Sauce

Buddha Bowls with Peanut Sauce

What you need for Buddha Bowls:

  • Brown Basmati Rice
  • Sweet Potatoes
  • Shredded Brussels sprouts
  • Shredded Carrots
  • Black Beans
  • Greens
  • Pumpkin Seeds
  • Avocado Oil
  • Sea salt, pepper, garlic powder, paprika, chili powder

For the peanut sauce:

  • Creamy Peanut Butter
  • Water
  • Honey
  • Lime, juiced
  • Coconut aminos
  • Garlic powder, sea salt

Can I add more protein to this dish?

Yes! This would be great to add chicken, tofu or salmon to.

Can I keep the peanut sauce for the week?

Yes! I like to store the peanut sauce in this dressing/sauce mixer in the fridge to use all week long. You may want to add more water to it as it sits in the fridge to get to the right consistency.

Recipe notes:

  • The peanut sauce makes enough for a couple bowls. I’d recommend making double of the ingredients to have for prep during the week so you can easily have these for a couple meals!
  • If you want to add more protein, I’d recommend adding salmon or chicken to these!

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Buddha Bowl with Peanut Sauce

Buddha Bowl with Peanut Sauce

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Full of flavor and perfect lunch or dinner!


  • 1/4 cup brown basmati rice
  • 1 sweet potato
  • 1 cup shredded brussels sprouts
  • 1/4 cup black beans
  • 1 cup spinach
  • 1/4 cup shredded carrots
  • 1 tbsp pumpkin seeds
  • 1 tsp garlic powder
  • 1/2 tsp paprika
  • 1/2 tsp chili powder
  • Avocado oil spray
  • sea salt, pepper
  • Cilantro for garnish
  • For the peanut sauce:
  • 1/3 cup creamy peanut butter
  • 1 tsp honey
  • 1/2 lime, juiced
  • 1 1/2 tbsp coconut aminos
  • 1/4 cup water (may need to add more for desired consistency)
  • 1/4 tsp garlic powder


  1. Preheat oven to 400 degrees.
  2. Prepare the sweet potatoes by cutting into cubes. Coat with a little avocado oil and garlic powder, paprika and chili powder. Add a dash of sea salt and pepper. Bake for 40 minutes (flipping half way through)
  3. Prepare rice according to package.
  4. Prepare sauteed brussels sprouts by adding to pan with a little sea salt and pepper.
  5. Prepare peanut sauce by mixing all ingredients together. You may want to add more water to get to consistency that you like. Set aside.
  6. Prepare bowls: add spinach, shredded carrots, black beans, sauteed brussels, cooked rice and roasted sweet potato. Top with pumpkin seeds and cilantro. Drizzle with peanut sauce.
  7. Enjoy!

Talk soon, Taylor.

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