Home / Fatty Goes Bye Bye / My First Buddha Bowl!!


Well, I’ve seen these all over Instagram, and they look pretty awesome, so figured I would give them a crack.

I warn you now, though. This post is short and sweet – Recipe, a photo of the finished product, that’s it. None of this photos of construction, all the ingredients, photos of the same thing from every bloody angle.

You don’t want that, right? So shall we cut to the chase? I give you… The Satay Vege Bowl. Call it what you will. The sauce is the most important part, though. I could chug it by the jug.

I really do need to learn to do better photos. Especially once you add the special sauce. Just doesn’t look the same. Trust me though, it’s worth giving this one a try!

Want all the juicy deets? Keep reading!


1 cup cooked black rice (I used Pams Instant Black Rice)

1/2 cup of bean sprouts ( I used mixed Sandwich Sprouts from Pak N Save)

1/2 cup of grated carrot

1 cup baby spinach

chopped garlic chives

chopped peanuts

For the sauce:

1 400ml can of coconut milk (I used Trident Coconut Milk)

2/3 cup of unsweetened peanut butter (I used Pams smooth peanut butter)

1/4 cup of coconut sugar (I used Pams)

1/4 cup of water

2 TBSP White OR Apple Cider Vinegar (I used Ceres Organics Apple Cider Vinegar)

2 tsp sesame oil

2 tsp red curry paste (I used Greggs Red Curry Paste)

2 TBSP spy/tamari/fish sauce (I used Soy Sauce this time)

For the sauce – combine all ingredients, except fish sauce if you are using, into a pot, and bring to the boil. Simmer for about 5 minutes, add fish sauce at the end.

Add all vege/rice to a bowl, (arranging nicely for instagram, OF COURSE), and “drizzle” the satay sauce all over. (Who am I kidding, drown the stuff in that delicious sauce!!!) , then sprinkle chopped chives and nuts over top.

This will make enough for 2 bowls, but it makes extra sauce, which you can reuse for up to a week or so, if you store it in the fridge.

Let me know what you think if you give this a try!