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
Instructions
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!