These recipes and tips from Paulette Lambert, director of nutrition at the California Health and Longevity Institute at the Four Seasons Hotel Westlake Village, will help get you started.
- 2 cups cooked brown rice
- 2 cups cooked red quinoa
- 1 pound grilled chicken, diced (or crispy tofu or grilled shrimp)
- 2 cups bean sprouts
- 1 cup shredded carrots
- 1 cup finely shredded green or purple cabbage
- 4 green onions, sliced
- 2 watermelon radishes, thinly sliced
- ¼ cup crushed peanuts for topping
- 1 (14-ounce) can lite coconut milk
- ⅔ cup natural peanut butter
- ¼ cup brown sugar
- ¼ cup water
- 2 tablespoons apple cider vinegar
- 2 teaspoons toasted sesame oil
- 2 teaspoons red curry paste
- 2 tablespoons fish sauce
To make Peanut Sauce, combine all ingredients, except fish sauce, in a small saucepan and bring to a boil over medium heat. Turn heat to low and simmer for about 5 minutes to thicken the sauce, stirring frequently. Stir in fish sauce at end and set sauce aside.
Mix cooked brown rice and cooked quinoa together, tossing lightly to mix, and reheat.
To assemble each Buddha Bowl, add 1 cup quinoa-rice mixture to a bowl. Top with 4 ounces grilled chicken (or tofu or shrimp), bean sprouts, shredded carrot, cabbage, green onions, watermelon radishes and crushed peanuts.
Drizzle with 2 tablespoons Peanut Sauce and serve.
Note: Leftover peanut sauce can be stored in the refrigerator for up to five days. Freeze leftover sauce for longer storage.
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