This recipe is sponsored by Natural Grocers, a natural and organic grocery store I shop at frequently and love! All opinions in this post are my own!
If you’re not shopping at Natural Grocers yet, you’re missing out! When I’m not traveling and I actually get to cook some meals at home, I’m in Natural Grocers at least 4 times a week, if not more. It’s my happy place. There are always new products to check out and all my favorite brands to help inspire me in the kitchen every night. Just last night on instagram stories I showed how to make delicious veggie pita pockets, all with veggies and sauces I picked up at Natural Grocers. They make getting inspired in the kitchen easy and they making eating healthier even easier!
I’ve been working with Natural Grocers all of 2019 so you’ve probably heard me mention them quite a few times. But if you haven’t, I wanted to give you a little rundown about why Natural Grocers is a step above the rest! Natural Grocers wants to support the health of their community, which means they only carry products that adhere to their strict standards. They have 100% organic produce, only 100% free range eggs, pasture based dairy, and humanely raised and sustainably farmed meat. They care about how their products are taken care of so those products can take care of you once you bring them home.
When I go to Natural Grocers I spend most of my time in the produce section because I’m always looking for more ways to get in as many veggies as possible. Hopefully you’ve noticed that on the blog recently, but if not, this recipe is exactly that! It’s a vegetarian dish that you could easily add some chicken to, if you’re not the vegetarian type. I’m not the vegetarian type and I still felt super satisfied from this dish. It has six different vegetables in it, including mushrooms that give it a meaty texture. And the “peanut” sauce that goes on top makes it super tasty! This is a sauce I make all the time at home and love putting on top of veggies to dress them up! I normally don’t like raw veggies in a dish, but this mixture of raw and cooked veggies with the sauce on top, all go together perfectly! If you’re not doing it already – EAT MORE VEGGIES! They are good for you and most of us don’t get enough in our daily diet. Your body loves a colorful diet, embrace the veggies!
For the “peanut” sauce
- 1/3 cup sunflower seed butter (or other nut butter)
- 1/3 cup water
- 2 tablespoons honey
- 1 tablespoon coconut aminos
- 1 tablespoon lime juice
- 1 tablespoon sriracha
- 1 tablespoon sesame oil
For the Buddha bowl
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 english cucumber, diced
- 3 carrots, julienned
- 2 tablespoons avocado oil or ghee
- 16 ounces baby bell mushrooms, thinly sliced
- ½ teaspoon salt
- 1 avocado, thinly sliced
- ¼ cup cilantro, roughly chopped
- 3 green onions, thinly sliced
- ¼ cup slivered almonds
- 1 tablespoon black sesame seeds
- Place all ingredients for the peanut sauce in a blenderand blend until smooth and combined. Set aside.
- Chop peppers, cucumber, and carrots. Set aside.
- Place avocado oil or ghee in a large nonstick sauté pant over medium heat. Add mushrooms to the pan and cook for 10 minutes, tossing every couple minutes to help cook evenly. After 10 minutes, add salt and toss to combined. Turn heat to low then pour 2 tablespoons of the peanut sauce onto the mushrooms and toss.
- Build the Buddha bowl – bell peppers, cucumber, carrots, mushrooms, avocado, cilantro, green onions, and almonds. Drizzle more of the peanut sauce on top then sprinkle with sesame seeds. Enjoy!
This post is brought to you by Natural Grocers, a store I shop at weekly and absolutely love. I may be compensated for this post, but all opinions are my own. This compensation helps with expenses to keep this blog up and running! Thank you for all your support!
Vegetarian / Veggies