Asian Inspired Buddha Bowl with Spicy Peanut Sauce {oil-free} + 3 Tips for Going Vegan

17 Jul Asian Inspired Buddha Bowl with Spicy Peanut Sauce {oil-free} + 3 Tips for Going Vegan

Today Chris and I are sharing with you a guest post + recipe for this amazing buddha bowl from Ashley, who is part of the talented vegan couple behind the blog Eat Figs Not Pigs. We hope you enjoy this recipe and getting to know her 🙂An easy 30-minute Buddha Bowl recipe that is not only bursting with flavor, but nutrition too! It is loaded with a plethora of vegetables, and topped with a creamy peanut sauce with the perfect amount of spice. If you are looking for an easy, healthy and satisfying entree, this recipe is for you!

Meet Ashley, the girl behind the blog + learn why she went vegan!

My name is Ashley, the girl behind the blog, Eat Figs Not Pigs. Two years ago, my wife and I switched to a vegan diet overnight after watching the documentary, Cowspiracy and learning about the devastating affects that animal agriculture has on our earth. Before watching Cowspiracy, we were like most people…we thought taking shorter showers, carpooling, and even participating in “Meatless Mondays” was making an impact for our environment and for the animals. We were shocked to learn the harsh realities, and mad that all of this information was hidden from us. From that day on, we continued to educate ourselves on the truth behind animal agriculture and factory farming.

I started Eat Figs, Not Pigs to show people that eating plant-based can be delicious and rewarding. When we first adopted a plant-based diet, we would get comments like, “‘Vegan diets are so boring” or “What do vegans eat? Ice cubes and lettuce?” My wife and I wanted to break the stereotype and show people that they can eat the most amazing food on a vegan diet. One of our favorite phrases is “Anything you can do, we can do vegan!” Since starting our blog, I continue to spread the word on vegan cooking and a vegan lifestyle. I have been featured in The Fresno Bee newspaper, Your Central Valley Magazine, and host a monthly or bi-monthly cooking segment on Fox 26 Great Day Morning Show. Like many, I believe that families and communities can grow through the love of cooking, and I want to show that we can do that without the use of animal products. For my wife, Ashlee and I (yes, her name is Ashlee, too) cooking together has always been our passion and learning how to use new ingredients in new ways has brought us even closer together. I once read, “through limitation comes inspiration”, and that couldn’t be more true! We hope our story and our recipes help inspire others!

What was most challenging aspect of the shift to veganism for you at the start?

As mentioned above, Ashlee and I switched to a vegan diet cold turkey, overnight. To be honest, we are the last two people in the world that ever thought we would adopt a fully vegan diet. Both Ashlee and myself grew up in households that served meat, dairy and eggs in copious amounts. I was born in the Philippines, where pork and fish are served for breakfast, lunch, and dinner! Ashlee received a degree from culinary school. There, vegetarian/vegan dishes were rarely, if ever, shared in class. Meat and dairy were holy in our world. I would say the most challenging part of switching to vegan diet (especially overnight), was becoming familiar with new ingredients and learning how to grocery shop. That first day grocery shopping as a new vegan was so overwhelming. I must’ve spent hours in the store and most of the products I bought were highly processed. I had no idea what I was doing, hahaha! By researching and educating ourselves, we were able to completely change our perception of food. It wasn’t easy, but we promised to become the best vegans we could be and today, our only regret is that we didn’t become vegan sooner.Could you share your top 3 tips to those wanting to transition into a vegan lifestyle, (or those who simply want to maintain and succeed)?

1. Continue to educate yourself: Ashlee and I first went vegan initially for the earth. As we continued to educate ourselves, we learned there are SO MANY other reasons to go vegan and stay vegan! We are now vegan for the animals, our earth, and our health! The benefits outweigh any of the reasons why one shouldn’t switch to a vegan lifestyle.
2. Start Slow: Ashlee and I switched to a vegan diet overnight, but not everyone has to! Go at your own pace. Start cutting non-vegan foods out of your diet slowly and replacing them with vegan alternatives. For example, cut milk out of your diet and replace it with different non-dairy milks. Then cut out all dairy items and switch them with non-dairy ice creams, creamers, cheeses, etc. There are so many great alternatives out there, you’ll never even know they’re vegan! We promise!!! Some of our favorite brands are Follow You Heart cheese, Califia Farms non-dairy milks and creamers, So Delicious ice cream…even Ben and Jerry’s has a variety of non-dairy ice creams!
3. Get creative: This one was the hardest for me. At first, I was so skeptical of turning plants into other dishes. I could not believe that tofu could be turned into a delicious breakfast scramble, or that cashews could be transformed into a VARIETY of amazing sauces. To say that I was wrong is a complete understatement. Have an open mind to new ingredients and play around with them. You will be delightfully surprised to the endless amount of meals that plants can make!!!

Find more of Ashley on her: Blog | Instagram | Facebook | Pinterest

Make sure you tag us on Instagram @sweetsimplevegan, @consciouschris and @eatfigsnotpigs hashtag #sweetsimplevegan if you recreate this buddha bowl, we love to see your photos!

Asian Inspired Buddha Bowl with Spicy Peanut Sauce

★★★★★

5 from 1 reviews

• Author: Jasmine Briones
• Prep Time: 15
• Cook Time: 15
• Total Time: 30 minutes
• Yield: 1
• Category: Entree

Ingredients

Spicy Peanut Sauce

• 1/4 cup smooth peanut butter (all natural is best)
• 1/4 cup water
• 1 tablespoons tamari
• 1 tablespoons chili-garlic sauce
• 2 teaspoons fresh ginger, minced
• 2-3 garlic cloves
• Salt to taste

Buddha Bowl

• 1 cup cooked brown rice
• 1 cup steamed broccoli
• 1/2 cup shredded carrots, raw
• 1/2 cup shredded bell pepper, raw
• 1/2 cup purple cabbage, thinly sliced
• 1/4 block of tofu, drained and cut into half inch cubes
• 1 baby bok choy, grilled
• 1/4 avocado, thinly sliced
• 2 tablespoons green onion, minced
• 2 teaspoons toasted sesame seeds

Instructions

Spicy Peanut Sauce

1. Mix all ingredients in a blender until smooth, set aside

Buddha Bowls

1. In a non-stick pan on medium heat, cook tofu until brown and slightly crispy, seasoning with salt and pepper to taste, about 10-15 minutes. Set aside.
2. Meanwhile, on a cast iron skillet on medium high heat, grill bok choy until charred, about 5-6 minutes per side. Set aside.
3. Assemble bowls first with rice, then veggies and tofu.
4. Sprinkle avocado slices with sesame seeds and garnish with green onion.
5. Drizzle with spicy peanut sauce, and enjoy!

Notes

• This recipe results in double the sauce that is needed, but it is necessary to make a larger amount for easier blending. You may half the sauce or make extra for later!
• Nutrition facts only takes into account half of the sauce.

156315.5 g1063.3 mg27.7 g62.3 g27.2 g0 mg

Nutrition facts label provided by Nutri Fox.

If you like buddha bowls, you should check out our Simple Vegan Buddha Bowls w/ Sundried Tomato Tahini Dressing & Savory Granola {Oil-Free}! 

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