Buddha Bowls with Pineapple Brown Butter Teriyaki Sauce
These easy Buddha Bowls work for vegans, pescatarians, or carnivores. Choose noodles or rice, top with a delicious Pineapple Brown Butter Teriyaki Sauce (vegan or vegetarian) and surround with assorted fruits and vegetables: slices of cucumber, zucchini spirals, fresh cherry tomatoes, raw carrots. Contrast that with juicy mangos and acidic pineapple and your tastebuds will be in nirvana.
- 12 tablespons Pineapple Brown Butter Teriyaki Sauce (see Instruction section for link to recipe)
For the proteins:
- Salty Crispy Tofu (4-6 cubes per person, see Instruction section for link to recipe)
- Cooked Chicken (about 1/4 pound per person)
- Prawns (4-6 prawns per person)
- small amount of oil, vegan brown butter or brown butter for cooking prawns (See instruction section for links to vegan brown butter and brown butter recipes)
For the noodle/starch
- brown or white rice 3/4 cup per person
- glass or vermicelli noodles 3/4 cup per person
For the vegetables
- 1.5 cups cucumber or raw zucchini, chopped or spiralized
- 1.5 cups cherry tomatoes
- 1.5 cups raw carrots, shredded
- 1.5 cups mango, chopped
- 1.5 cups pineapple, chopped
These instructions are quite loose as there is a lot of flexibility to this recipe. None of the steps are difficult but especially if you are making 3 different proteins, consider the order of your steps. You can purchase or prepare the chicken ahead of time. The Salty Crispy Tofu takes a bit of passive preparation time, but you can prepare it up to the point where the tofu cubes are rolled in cornstarch. Prawns cook very quickly, so you leave them to last. Don't forget to defrost them if you are using frozen.
Pineapple Brown Butter Teriyaki Sauce: Storage and Reheating
You can make this ahead of time and store for at least 3 or 4 days in the fridge. The sauce will thicken up when chilled. Reheat the sauce over low heat to return it to its original consistency. If necessary, you can thin it with a little additional pineapple or orange juice.
Since this recipe is so flexible, nutritional information is a guideline only and is based on the Buddha Bowl using brown rice, chicken, and 2 tablespoons of sauce.
Calories: 256kcal | Carbohydrates: 1g | Protein: 28g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 85mg | Sodium: 89mg | Potassium: 340mg | Vitamin A: 230IU | Vitamin C: 8.5mg | Calcium: 18mg | Iron: 1.6mg