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Cashew Buddha Bowl with a Mango Sauce

Light yet filling dish with tons of flavor
Course Dinner
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 1 Serving
Author Sareena's Food


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


Mango Sauce

  1. Sauté roasted garlic, onion, habanero, cayenne and mango in the oil until they it's soft.
  2. Put into blender purée. Once it is all puréed, add a bit of cilantro in and pulse until it is incorporated.
  3. Let it sit for at least an hour so that the flavors have time to marinate together.


  1. Toast the cashews in a small skillet and watch them closely so they don't burn. Set aside.
  2. Cook the bean thread noodles for 1 minute, strain and let cool.

  3. Cut up the vegetables and arrange in your bowl.

  4. Drizzle the mango sauce over your bowl.
  5. Top with sesame seeds and green onions.

Recipe Notes

The sauce makes more than one serving.