Monday, April 09, 2012

Buddha Bowl Recipe from Fresh Restaurant

Another Fresh recipe!  And this one is much much much (much x 3!) easier to make than the Ninja bowl and just as tasty.  Apparently this is the most popular rice bowl for newbies to Fresh.  Thank you to Ruth Tal & Jennifer Houston for the recipe (from the refresh cookbook).

Buddha Bowl

6 cups cooked brown basmati rice
1 1/2 cups Marinated Tofu Cubes (see Ninja Bowl blog post for marinade recipe)
1 batch Thai Peanut Sauce, heated (see below)
4 cups bean sprouts (I used alfalfa sprouts)
1 bunch cilantro, chopped
1/2 cucumber, sliced and cut into half-moon shapes
1 tomato, sliced and cut into half-moon shapes
1 lemon, cut in wedges

1. Put 1 1/2 cups of cooked brown basmati rice in a large rice bowl.
2. Top with a portion of Marinated Tofu Cubes in the middle.
3. Pour one 6-ounce ladle of warm Thai Peanut Sauce over the tofu and rice. Be sure to cover all the tofu
with sauce to warm it up.
4. Put a handful of bean sprouts on top of the sauce, piling as high as possible. On top of the bean sprouts, place a few leaves of cilantro.
5. Around the edge of the bowl, arrange four slices of cucumber and tomato.
6. Garnish with a wedge of lemon. Repeat for each serving.

Thai Peanut Sauce

5 cloves garlic, minced
1 inch ginger root, peeled and minced
1 1/2 cups natural smooth peanut butter (I used crunchy!)
3/4 cup lemon juice
5 tbsp. tamari (I used soy sauce)
2 tbsp. paprika
2 cups water
cayenne pepper to taste

1. Combine all the ingredients in a bowl and whisk until smooth.
2. Heat gently for 10 minutes, stirring often. Serve hot.


  1. Hey thanks for posting this! I love fresh. My favourite dishes are energy and powerhouse. I'm going to try this recipe myself and will use the peanut sauce recipe in homemade powerhouse.

  2. Hi there, this recipe can be used with veg stock (2 cups) instead of water as well. Definitely adds more flavor!