Curry Satay Buddha Bowl
- Yield: 4
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total: 25 minutes
2 cup cooked rice
2 packages (8 ounces) Sweet Earth Enlightened Foods Curry Seitan
3 cup broccoli florets
2 cup red cabbage, shredded
2 large handful of fresh spinach
Red Curry Peanut Sauce (recipe follows)
2-3 green onions, chopped
1/4 cup fresh cilantro, chopped
1/4 cup dry roasted peanuts
RED CURRY PEANUT SAUCE
1 can light coconut milk
2-3 tablespoons red curry paste
2 tablespoons brown sugar
2 tablespoons soy sauce
2 tablespoons cream peanut butter
1 lime, juiced
2-3 garlic cloves
1/2 cup crushed peanuts
- Heat coconut milk in a small sauce pan over medium-high heat. Whisk in red curry paste, brown sugar, soy sauce, peanut butter, lime juice, and garlic and bring to a boil. Reduce heat to medium and allow sauce to simmer, stirring occasionally, for 15 minutes. Once sauce is thick, stir in crushed peanuts and remove from heat.
- While sauce is simmering prepare the rest of the ingredients. Heat a lightly-oiled griddle over medium-high heat and place the curry satays on griddle. Sauté for about 4 minutes. Flip and sauté the other side until seitan is warmed all the way through. Set aside.
- Heat up a small sauce pan and add broccoli florets along with 1-2 tablespoons water. Cover and cook until tender, about 5 minutes.
- To assemble, divide the rice evenly among bowls. Add broccoli, cabbage, spinach, and 2-3 curry satays to each bowl. Top with Red Curry Peanut Sauce and toppings of choice. Serve immediately.