This post is sponsored by Sweet Earth Enlightened Foods. All thoughts and opinions are 100% mine.
I don’t know what’s up with me lately.
I just can’t seem to get enough Spicy Peanut Sauce. Have you noticed I’ve been putting it on everything recently? First there was this Vermicelli Noodle Salad then the Thai Peanut Salad and today my spicy peanut sauce is showing up again in this vegan Curry Satay Buddha Bowl, which is not only my new favorite Buddha Bowl on the blog, but made with the BEST vegan satay I have ever had.
Ready to dig in?
Let’s first talk about this best-ever Curry Satay.
For this recipe I had the privilege of working with Sweet Earth Enlightened Foods who sent me several boxes of their Curry Seitan. For those of you who don’t know, Sweet Earth Enlightened Foods is a plant-based food company that is focused on creating delicious and healthy foods that are good for the body and kind to the environment. They make everything from frozen prepared foods like bowls and burritos to plant-based proteins like veggies burgers, breakfast meats, and of course, seitan strips.
I’ve had some of their frozen meals before and always loved them but this week was the first time I got to try their seitan and, as I said, it was incredible!
Their curry seitan is filled with bold, perfectly blended flavors with an incredible chewy texture that is more meaty than any seitan I’ve had before. One serving of their seitan has 26 grams of protein and provides an excellent source of zinc and iron. Additionally the seitan comes pre-cooked and pre-seasoned for very simple meal prep.
Delicious. Nutrient-packed. Convenient .
Traditional satay is a grilled meat dish originating from Southeast Asia. Satay is skewered onto wooden sticks and grilled over open flame then served with peanut sauce. For this vegan version, these curry satays from Sweet Earth were perfect! Because they were already pre-seasoned and pre-cooked, I simply pan-fried them on a griddle to give them a thick charred skin
And while they were cooking, I turned towards the other important component to this Buddha bowl: Spicy Peanut Sauce.
For the sauce, I used a variation of this one from my Peanut Pumpkin Curry. It uses coconut milk as the base and is flavored with peanut butter, red curry paste, fresh lime juice, and garlic. I then boiled down the sauce until it’s rich, thick, and creamy. This technique offers a warm, buttery, and fully flavored sauce that is finger-licking good! Give it a try and you’ll understand my current obsession.
The combination of Sweet Earth’s incredible Curry Satay and my favorite peanut sauce makes one of the best Buddha Bowls I have ever had and my favorite that you’ll find here on the blog.
And friends, I have some more great news!
Thanks to Sweet Earth Enlightened Foods, I’m hosting a giveaway over on Instagram. One lucky person is going to win a month’s supply of Sweet Earth Foods plus a sweet swag bag!! Make sure to head on over there and enter for a chance to win.
- 2 cup cooked rice
- 2 packages (8 ounces) Sweet Earth Enlightened Foods Curry Seitan
- 3 cup broccoli florets
- 2 cup red cabbage, shredded
- 2 large handful of fresh spinach
- Red Curry Peanut Sauce (recipe follows)
- 2-3 green onions, chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup dry roasted peanuts
- 1 can light coconut milk
- 2-3 tablespoons red curry paste
- 2 tablespoons brown sugar
- 2 tablespoons soy sauce
- 2 tablespoons cream peanut butter
- 1 lime, juiced
- 2-3 garlic cloves
- 1/2 cup crushed peanuts
- Heat coconut milk in a small sauce pan 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 crushed peanuts and remove from heat.
- 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.
- Heat up a small sauce pan and add broccoli florets along with 1-2 tablespoons water. Cover and cook until tender, about 5 minutes.
- 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 toppings of choice.
- Serve immediately.
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