peanut sauce

The Shared Buddha Bowls by Amy Cantu

Everyone has this moment. I open up the fridge, and all I have are leftovers that I don't particularly want to eat. And so I pull them all out and look at them: roasted butternut squash, spinach, and mushrooms, (the accompanying roasted chicken finished off during the last meal). I poke a piece of butternut squash with a fork. I wonder if my family will notice eating it for a third time in a row. I imagine myself trying to eat them yet again. I really don't want to. I make this low growly-groan sound that everyone in my family recognizes as "CrAmy" (Cranky Amy), and I decide to make the best of it. Fifteen minute quinoa, tofu cubed and roasted in the oven in under 30 minutes, a peanut sauce whizzed up in the blender, and suddenly we have a Buddha Bowl that even my five-year-old THANKED me for cooking. In these moments, I feel as if I've stumbled upon a miracle, however small, because a delicious, quick, healthy meal made from leftovers is something to celebrate in my house.

Follow us to the recipe:

Autumn Harvest Buddha Bowls