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Peanut sauce is a flavorful and creamy addition to rice bowls. It is made from ground peanuts, garlic, ginger, soy sauce, chili flakes, and lime juice. This sauce brings a Thai-inspired twist to your rice bowl. Its nutty and slightly spicy flavor pairs excellently with grilled chicken, tofu, or shrimp. Peanut sauce not only adds a delightful.
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6. Ginger Sesame Sauce. Ginger sesame sauce is a versatile sauce that adds a robust and nutty flavor to salmon bowls. It is made with sesame oil, soy sauce, rice vinegar, ginger, garlic, and honey. The combination of these ingredients creates a tangy, savory, and slightly sweet sauce that pairs beautifully with salmon.
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Guacamole. Creamy, rich, and packed with healthy fats, guacamole is a must-have sauce for burrito bowls. Made from mashed avocados, lime juice, garlic, and other flavor enhancers like onions and cilantro, guacamole adds a smooth and velvety texture to your bowl. The natural creaminess of avocados pairs well with the other ingredients and brings.
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The 8 make-ahead grain bowl sauces below are inspired by global flavors and can be drizzled on everything from saladsand sautéed veggies; to farro, rice, and quinoa bowls; to soba noodlesand beyond. Let me know which one's your fave! Cilantro-Lime Tahini Dressing. A creamy, herby Middle Eastern-inspired sauce.
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In a small bowl, whisk together the soy sauce, brown sugar, honey, garlic powder and ground ginger until combined. Set aside. Heat a medium saucepan over medium heat and add the teriyaki sauce mixture. Bring to a simmer and cook for 3 minutes or until thickened slightly.
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Instructions. To a small blender (or food processor, though it won't be as creamy), add chickpeas, nutritional yeast, garlic, lemon, tahini, salt, ground turmeric, curry powder, ground cumin, cayenne (optional), maple syrup, and water. Blend on high until creamy and smooth.
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17. Sweet Ginger Sesame Sauce. This sweet ginger sesame sauce elevates bowls, salads, and even dumplings to the next level! With a base of tahini and sesame seeds, this homemade treat has a rich, nutty backdrop. Fresh ginger and garlic punch up the zing, while honey or agave adds a kiss of sweetness.
Yumm Sauce Recipe + How to Make a Yumm Bowl Platings + Pairings
2. Peanut Sauce. Peanut sauce is a condiment made from ground peanuts, coconut milk, and spices. It is commonly used in Southeast Asian cuisine as a dipping sauce or to add flavor to dishes such as noodles, salads, and rice bowls. How To Make It: Start by combining 1/2 cup of creamy peanut butter with 1/4 cup of coconut milk in a bowl.
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Transfer to a small bowl, cover and refrigerate until serving. To assemble place about 1 cup rice in bowl, drizzle on Yumm Sauce, then top with 1/2 cup beans, avocado, tomatoes, olives, cheese, cilantro and top with greek yogurt or sour cream. Sprinkle with sesame seeds.
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SALAD: While your grain is cooking, make the salad. To a large mixing bowl, add quartered cherry tomatoes, diced cucumber, chopped green bell pepper, optional chopped parsley, and chopped kalamata olives. Add lemon juice, olive oil, and sea salt. Stir well to combine. Set aside until ready to serve.
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The best sauces for Buddha bowls are balsamic vinaigrette, tahini dressing, spicy peanut sauce, avocado cream sauce, cashew cream sauce, pesto, chimichurri, cilantro lime sauce, miso ginger sauce, and Thai coconut curry sauce. Each of these sauces adds a different flavor and texture to the dish, making it even more enjoyable and nutritious.
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In my opinion, the perfect power bowl is made of up leafy greens, ½ cup whole grains and/or beans, a mix of roasted and raw veggies, avocado, nuts/seeds, protein, and of course, a heavy drizzle of the sauce. You can use any kind of protein to finish off your bowl that you like - salmon, grilled chicken, meatballs, beans or even hemp seeds.
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Combine 1/2 cup tahini, 2 tablespoons olive oil, 2 tablespoons water, zest and juice of 1 orange, 2 tablespoons honey, and 1 clove garlic, then blend until smooth. Season to taste with salt and fresh-ground black pepper. Try It with This Grain Bowl: Vegan Amaranth Bowl with Garam Masala Butternut Squash.
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2 tbsp gochujang. 3 tbsp warm water. 2 tbsp rice wine vinegar. 2 tbsp olive oil. 1 tbsp soy sauce. 1 tbsp raw honey. 1 tsp sesame oil. 1 tsp ginger, minced. 2 tsp sesame seeds.
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1 garlic clove, minced. 2 tbsp rice vinegar. 2 tbsp tamari (or soy sauce if not gluten-free) 1 tbsp honey (or maple syrup if vegan) 1/2 tsp sesame oil. 1/4 tsp red pepper flakes. 1 tsp ground ginger (or 1 inch knob of fresh ginger, grated) Combine all in a jar and seal it tight. Give it a good shake until well combined.
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