3 Vegan Buddha bowl sauces that will knock your socks off and make you ask yourself, “when can I have another Buddha bowl?!” Oil-free, vegan, plant-based, texturally wonderful, and incredibly delicious, these sauces are a great compliment to your grain, bean, and veggie Buddha Bowl. Grab your immersion (stick blender) and let’s get saucy!
- 1 cup kalamata olives, pitted
- 1 Tbsp capers
- 3 T balsamic vinegar
- 1/4 c water
- 1 Tsp of rosemary
- Salt and pepper to taste, optional
- Blend with immersion blender until smooth
Nutrition Information:Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g
Buddha Bowls are a staple in our VegInspired kitchen! We start with a base of grains and greens, a combination of vegetables – fresh (raw) vegetables, roasted or sauteed vegetables- and beans, and then top with a sauce or two or three. Add in some avocado and sesame seeds (or hemp seeds or nuts) for the finishing touches. Just depends on what we have and what combination sounds good, the possibilities are endless and we often have a different version each night. Many weeks we prep our vegetables in advance, so our Buddha bowls are quick and easy on busy nights or for a delicious and nutritious lunch.
We hope these 3 Vegan Buddha Bowl sauces inspire you to create a tasty Buddha bowl. Be sure to snap a pic and share it on social media using #veginspiredfoodie and let us know what you think of these recipes in the comments below.
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Live VegInspired & Eat more Plants!