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Peanut Vegetable Buddha Bowls

with Midnight Grains and Nori Avocado

dinner

Seasonal Menu Quick and Easy Spring Recipes Summer Recipes Thai Grain Bowl Beans/Legumes Nuts Root Vegetables Dinner Winter Recipes Gluten-Free Soy-Free
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
600
FAT
30g
CARBOHYDRATES
39g
PROTEIN
15g

MAIN INGREDIENTS

  1. ½ cup midnight grains
  2. 1 red bell pepper
  3. 1 carrot
  4. 1 garlic clove
  5. 1 oz fresh ginger
  6. 1 tbsp sesame oil
  7. 4 oz sugar snap peas
  8. 1 avocado
  9. 1 lime
  10. 1 tbsp smoked nori spice
  11. 2 tbsp peanuts
  12. ¼ cup peanut sauce
  13. Salt*
  14. *Not included
  15. For full ingredient list, see Nutrition
Allergens: peanuts, tree nuts
Nutrition

TOOLS

  • Large skillet
  • Small saucepan with lid

INSTRUCTIONS

1
Cook the grains

Combine the midnight grains, 1 cup (2 cups) water, and a pinch of salt in a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until the grains are tender and water is absorbed, 20 to 22 minutes. Leave the grains covered, off the heat, until you’re ready to serve.

2
Prepare the vegetables

Deseed and thinly slice the red bell pepper(s). Peel and thinly slice the carrot(s). Peel and mince the garlic and ginger.

3
Stir-fry the vegetables

Heat the sesame oil in a large skillet over medium-high heat. Add the minced garlic and minced ginger and cook until fragrant, 1 to 2 minutes. Add the sliced bell pepper, sliced carrot, sugar snap peas, and a pinch of salt and cook, stirring often, until the vegetables are crisp-tender, 3 to 4 minutes.

4
Prepare the nori avocado

Halve the avocado(s), remove the pit, and slice the flesh. Halve the lime(s), juice one half (1 lime), and cut one half (1 lime) into wedges. Drizzle the lime juice over the avocado on the cutting board and sprinkle with salt and smoked nori spice.

5
Serve

Divide the midnight grains between large bowls. Top with stir-fried vegetables, nori avocado, and peanuts. Drizzle with peanut sauce and serve with lime wedges. Dig in!