Thai Buddha Bowl with Almond Butter Sauce

I’ve been eating this bowl all week without getting tired of it, mixing and matching ingredients and drenching it with this very addictive almond butter sauce.

You put in some work at the beginning, making the sauce and prepping the toppings (it’s not that bad), and then for the rest of the week you have an abundance of food with little clean-up.

Did you know that for optimal digestive health and thriving gut bacteria, we should be eating 30 different types of plant foods a week?
This includes vegetables, fruits, spices, herbs, nuts, seeds, beans, and rice (brown, red or wild). The Buddha Bowl includes well over half.

Plus, it supports the three areas I’m all about: digestion, blood sugar, and the liver. Once you’ve nailed these three things, you’ve cracked the code.

Thai Almond Butter Sauce Ingredients (ALL ORGANIC!!)

  • 1 cup coconut milk
  • 1/2 cup creamy almond butter
  • 1 tsp raw honey
  • 1/2 tsp turmeric
  • 1/2 tsp ground ginger OR 1 tsp freshly grated ginger, peeled
  • 2 Tbsp + 2 tsp coconut aminos
  • 1 Tbsp + 1 tsp apple cider vinegar
  • 2 limes, juiced

Bowl Ingredients (ALL ORGANIC!!)

Feel free to omit anything you don’t like or are sensitive too. Definitely add anything that you think would improve this bowl. The more color, the better.

  • 3 chicken breasts, seasoned with salt and pepper, cooked and shredded
  • 4 cups red cabbage, shredded or finely chopped into slaw
  • 3 cups cooked chickpeas (about 2 cans)
  • 3 cups cooked brown rice (about 1 cup uncooked)
  • 1 bell pepper, deseeded and cut into thin slices
  • 3 carrots, julienned or a bag of pre-shredded carrots
  • 1 bunch scallions, chopped
  • 1 bunch cilantro, leaves cleaned and chopped
  • 1 package broccoli sprouts
  • 1 package mixed greens
  • 1 package snow peas
  • sunflower seeds
  • avocado


  1. Prep the chicken, rice, cabbage, bell pepper, carrots, scallion, and cilantro and put them in glass containers for easy access throughout the week.
  2. Cook the snow peas by boiling 4 cups of salted water, adding the peas, and then draining into a colander in the sink. Store in a glass container
  3. In a small saucepan, combine all the Thai Almond Butter Sauce ingredients and bring to a simmer. Let simmer for 3-5 minutes, stirring frequently, until a little thickened.
  4. Remove the sauce from the heat and let cool slightly. Refrigerate in an air-tight container for up to a week.
  5. Assemble your bowl by laying down a bed of mixed greens, then adding whatever toppings you want. Drizzle with the almond butter sauce.

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