Lunch

Curry Satay Buddha Bowl

Level
Easy
Prep
10 minutes
Cook
30 minutes
Servings
Makes 4 servings
BUDDHA WOULD BE PROUD! Recipe by Sarah at mydarlingvegan.com

• Vegan recipes do not use any ingredients of animal origin including eggs, dairy, or honey.
• Recipes are vegan when prepared with the specified ingredients.

INGREDIENTS

  • 1 can (13.5 ounces) light coconut milk
  • 2 to 3 tablespoons red curry paste
  • 2 tablespoons brown sugar
  • 2 tablespoons soy sauce
  • 2 tablespoons creamy peanut butter
  • 1 lime, juiced
  • 2 to 3 garlic cloves
  • 1/2 cup crushed peanuts
  • 2 packages (8 ounces each) SWEET EARTH Enlightened Foods Curry Recipe Seitan Satay
  • 3 cups broccoli florets
  • 2 cups cooked rice
  • 2 cups shredded red cabbage
  • 2 large handfuls of fresh spinach
  • 2 to 3 green onions, chopped
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup dry roasted peanuts

MAKE IT

Step 1
Heat coconut milk in a small saucepan over medium-high heat. Whisk in red curry paste, brown sugar, soy sauce, peanut butter, lime juice, and garlic and bring to a boil. Reduce heat to medium and allow sauce to simmer, stirring occasionally, for 15 minutes. Once sauce is thick, stir in 1/2 cup crushed peanuts and remove from heat.
Step 2
While sauce is simmering prepare the rest of the ingredients. Heat a lightly-oiled griddle over medium-high heat and place the curry satays on griddle. Sauté for about 4 minutes. Flip and sauté the other side until seitan is warmed all the way through. Set aside.
Step 3
Heat up a small saucepan and add broccoli florets along with 1-2 tablespoons water. Cover and cook until tender, about 5 minutes.
Step 4
To assemble, divide the rice evenly among bowls. Add broccoli, cabbage, spinach, and 2-3 curry satays to each bowl. Top with Red Curry Peanut Sauce and green onions, cilantro and/or 1/4 cup peanuts, if desired. Serve immediately.