Thai Peanut Buddha Bowls

Start with grains and greens, and add any additional flavorful toppings you like!

Finish with a tangy Thai Peanut Vinaigrette.

Prep time: 20 minutes

Thai Peanut Vinaigrette:

1/2 cup Thai peanut sauce*

1/2 cup extra virgin olive oil

1/2 cup rice vinegar (unseasoned)

Freshly ground pepper to taste

Bowls:

Use any of the below:

Greens

Cooked grains (such as brown rice and quinoa)

Garbanzo beans or roasted garbanzo beans

Roasted sweet potatoes

Roasted, salted pumpkin seeds

Nuts

Sliced red onion or Figgy Pickled Onions (see below)

Halved and thinly sliced cucumber

Diced avocado

Shredded chicken or chopped fried chicken

Place all vinaigrette ingredients into a large jar with a tight fitting lid. Shake well. May be prepare up to a week ahead and stored in the refrigerator. To assemble bowls, set out all ingredients and let people fill their bowls as they like.

Figgy Pickled Onions

This fresh and tangy onion is the perfect addition to a Buddha bowl or sandwich.

Prep time: 5 minutes

Stand time: 15 minutes

3/4 cup red wine vinegar

3 tablespoons Dalmatia Fig Orange or Fig Spread

1/4 teaspoon sea salt, or to taste

1 very large red onion, halved and sliced

Bring vinegar, fig spread and salt to a simmer in a small saucepan. Stir in onions and let stand for 15 minutes. Transfer to a jar and refrigerate until ready to serve.