With Summer almost here, I love the simplicity of making Buddha Bowls. I use bean thread noodles for the base of mine. They’re neutral in taste, so they take on the flavor of anything you put on them.
The dressing is very flavorful and has a kick to it. If you don’t like spicy food, don’t put in the habanero or the cayenne pepper.
Sauté the roasted garlic, purple onion, mango, lime and habanero in oil until soft.
Put into the blender and purée. Once it is puréed, add a bit of cilantro just before finishing it to add flavor.
Let it sit for at least an hour so the flavors have time to marinate together. Yum!
Get all your ingredients together for your bowl.
The bean thread noodles I use come divided in individual portions and cook in under a minute.
Cashew Buddha Bowl with a Mango Sauce
- 3/4 Cup Mango
- 1 Tblsp Extra Virgin Olive Oil
- 2 Cloves Roasted Garlic
- 1 Lime juiced
- 1/4 Cup Purple Onion
- 1 Habanero
- 1/8 tsp Cayenne
- 1/4 cup Cilantro
- 1/2 Cup Cashews toasted
- 1 Serving Bean Thread Noodles
- 1/2 Cucumber
- 1/4 each Red, Orange & Yellow Bell Pepper
- 1/4 Cup Sugar Snap Peas
- 2 Tblsp Green Onion
- 1/8 tsp Seasame Seeds
Sauté roasted garlic, onion, habanero, cayenne and mango in the oil until they it's soft.
Put into blender purée. Once it is all puréed, add a bit of cilantro in and pulse until it is incorporated.
Let it sit for at least an hour so that the flavors have time to marinate together.
Toast the cashews in a small skillet and watch them closely so they don't burn. Set aside.
Cook the bean thread noodles for 1 minute, strain and let cool.
Cut up the vegetables and arrange in your bowl.
Drizzle the mango sauce over your bowl.
Top with sesame seeds and green onions.
The sauce makes more than one serving.