Here is a pic of the bowl, pre-sauced. You can see that it has my buddha bowl definition of ingredients; vegetables (whatever you like really - I used carrots, celery, broccoli, peppers, scallions, snow peas), tofu, kale, brown rice:
The first bowl that we made on Monday night, had a ginger soy sauce. This is the sauce I messed up. But, no fear, I'll try it again soon and post a usable sauce recipe for this. I wasn't feeling well at all when I made this, and for some reason I never tasted it until we sat down to eat. Wow was it salty. Hmm, maybe a little less soy sauce next time.
When I made this bowl on Monday, I made enough stir fry veggies, brown rice, stir fried tofu, and sauteed kale to use the other half in Wednesday's bowl. This cut tonight's cooking down to only reheating in the microwave and making a sauce.
Tonight's bowl got a thai coconut curry sauce. It is a very light sauce (not too spicy and not too much curry flavor), and the recipe follows.
Here is a pic of the sauce cooking on the stove.
Red Coconut Curry Buddha Bowl Sauce
1 Tbsp minced garlic
1 Tbsp minced ginger
1 Tbsp olive oil
2 1/2 tsp red curry paste, make sure it is vegan
1 Tbsp tomato paste
1 Tbsp soy sauce
1/2 tsp coriander
1/2 tsp cumin
1/8 tsp paprika
1 14-16 oz can coconut milk (not lite coconut milk)
1 Tbsp brown sugar
Heat nonstick skillet over medium heat. Add the olive oil and then add the garlic and ginger. Saute a couple of minutes (be careful not to burn it; keep the heat medium to low). Add the curry paste, tomato paste, soy sauce, coriander, cumin, and paprika. Cook for about another 30 seconds to a minute. Stir in the coconut milk and brown sugar and make sure you mix it well. Bring it to a boil and cook for about 3-5 minutes. Serve over stir fried veggies and rice.
Oh, And this sauce tasted amazing on the kale! Here is a link to the original recipe that I based this on (mostly I just looked to see that ingredients they put in theirs and then mixed stuff up till it tasted like I wanted it to).