Ingredients

Main Dish

• 1 cup red rice , cooked
• ½ cup bean sprouts
• ½ cup carrots , shredded
• ½ cup purple cabbage , shredded
• any garlic chives , for topping
• any peanuts , crushed for topping
• 1-14 ounce can coconut milk
• 2/3 cup peanut butter
• ¼ cup coconut sugar
• ¼ cup water
• 2 tbsp apple cider vinegar , or white vinegar
• 2 tsp. sesame oil
• 2 tsp. red curry paste
• 2 tbsp. soy sauce

Instructions

Instructions

1. Warm leftover red rice or cook if fresh
2. To make the peanut sauce, combine coconut milk, peanut butter, coconut sugar, water, vinegar, sesame oil, red curry paste and soy sauce in a sauce pan and bring to a boil on medium. Then turn heat to low and simmer for about 5 minutes to thicken the sauce while stirring frequently.
3. To assemble the buddha bowls, divide the cooked rice between two bowls and top with bean sprouts, shredded carrot and purple cabbage, garlic chives and crushed peanuts
4. Drizzle with warm peanut sauce to taste and serve.