Vegan Satay Buddha Bowl

A vegan satay from Sweet Earth Enlightened Foods mixed with rice, vegetables, and spicy red curry peanut sauce for a delicious and easy weeknight meal.

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Prep Time: 20

Cook Time: 5

Total Time: 25

Servings:

Calories: 452kcal

Author: Sarah McMinn

Ingredients

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

Toppings (optional)

2-3 green onions chopped
¼ cup fresh cilantro chopped
¼ cup dry roasted peanuts

Red Curry Peanut Sauce

1 can light coconut milk
2-3 tablespoons red curry paste
2 tablespoons brown sugar
2 tablespoons soy sauce
2 tablespoons creamy peanut butter
1 lime juiced
2-3 garlic cloves
½ cup crushed peanuts

US Customary - Metric

Instructions

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.

Nutrition