The BEST Buddha Bowl Sauces
A creamy, nutty, and slightly spicy sauce that pairs perfectly with tofu, quinoa, and roasted vegetables.
Ingredients
Scale
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup or honey
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, minced
- 2 tablespoons water (more if needed for thinning)
- 1 teaspoon sriracha (optional for heat)
Instructions
- Mix tahini, lemon juice, olive oil, garlic, and maple syrup. Whisk until smooth, then slowly add water until you reach your desired consistency.
Notes
- Store leftover sauces in an airtight container in the fridge for up to 5 days.
- Drizzle the sauce on your bowl right before serving for the freshest flavor.
- Mix and match sauces with different grains and proteins to keep your Buddha bowls exciting!
Find it online: https://ukfinda.com/the-best-buddha-bowl-sauces/