Thai Buddha Bowl with Peanut Red Curry Sauce

This Thai Buddha bowl is quick and easy to put together with heaps of fresh vegetables and crispy fried tofu served over coconut rice and topped off with a simple Thai peanut sauce with spicy red curry. Great for a weeknight dinner, these bowls come together in just 15 minutes!

I’m a super fan of Thai food. I love how you can get the perfect combination of sweet, sour, savoury and spicy all in one perfect mouthful. I’m especially fond of curries. They’re super quick to make and you have total liberty to throw whatever you want into them.

Anytime I have some leftover veggies hiding out in the back of my fridge, I just chop ‘em up and toss them in a pan with some coconut milk and whichever colour of curry paste takes my fancy.

And so was born this idea for the Thai Buddha bowl. I had some leftover purple cabbage from my raw vegan noodles and a few other odds and ends languishing in the back of the fridge, and as I just finished a roundup of the best 50 vegan bowl recipes, I put everything together into this Thai curry bowl.

The great thing about these vegan bowls is that you can cook the rice, chop all the vegetables, fry the tofu and prepare the sauce on Sunday and store it all away in the fridge to assemble yourself a bowl for a quick lunch later on in the week or pack it in your lunchbox and take it to work.

And, like any good vegan Buddha bowl, you can totally adapt this recipe to your tastes. Feel free to swap out any of the veggies for whatever you have on hand or try quinoa, freekeh, or rice noodles in place of the rice. Any way you choose to put it together, this Thai Buddha bowl will be a flavour sensation and keep you full for hours!