chef-challenge-young-adults-teens-camp

Chef Challenge Recipes: Vegetarian Buddha Bowls with Spicy Peanut Sauce

Peanut Butter and Avocado

Two things immediately come to mind when I think of a recipe with both peanut butter and avocado.  First, I consider them both yummy ingredients to add to an Asian inspired dish. Second, those are both very calorie dense ingredients so if I was going to use them both in the same dish I would want to include a number of low calorie dense, high nutrient dense ingredients (i.e. fruits and vegetables) in the recipe.  Here’s a recipe that embodies everything I mention.

Vegetarian Buddha Bowls with Spicy Peanut Sauce

Ingredients:

  • 1/2 cup dry quinoa (we used a mixture of white, black and red)
  • 1 butternut squash (small, peeled and diced)
  • 1 tablespoon olive oil
  • 1/4 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 13/16 ounces salad leaves (mixed baby)
  • 1 avocado (peeled, de-stoned and sliced)
  • 1 red apple (cored and sliced)
  • 1 roasted red pepper (from a jar drained and sliced)
  • 1/4 cucumber (cut into small chunks)
  • 2 2/3 tablespoons feta (crumbled)
  • 1 teaspoon black sesame seeds
  • 1 bunch fresh parsley (chopped)

Peanut Sauce:

  • 1 tablespoon peanut butter
  • 1/2 red chili (finely chopped)
  • 1 tablespoon low sodium soy sauce (or tamari for gluten free)
  • 1 tablespoon olive oil
  • 3/8 inch fresh ginger (piece of, peeled and minced)
  • 1 clove garlic (peeled and minced)
  • 1 tablespoon honey
  • 1/2 lime

Instructions:

  1. Cook the quinoa in water as per pack instructions, leave to cool.
  2. Preheat the oven to 400 degrees f. Place the diced butternut squash on a baking tray and drizzle on the olive oil. Add the paprika, salt and pepper and toss everything together with your hands. Roast in the oven for 20-25 minutes until golden brown. Remove from the oven and allow to cool slightly.
  3. Whilst the butternut squash is roasting, make the spicy peanut sauce by whisking together all of the sauce ingredients. Put to one side.
  4. Spoon the cooked quinoa into two bowls. Arrange the salad leaves, butternut squash, sliced avocado, sliced apple, sliced pepper and chunks of cucumber on top. Sprinkle on the chopped feta, black sesame seeds and parsley.
  5. Serve with the spicy peanut sauce.