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Peanut Zoodle Buddha Bowl


5 Servings

Prep Time:

30 Minutes

Cook Time:

0 Minutes

Total Time:

30 Minutes

I usually double the peanut sauce recipe because I like to really pour it on. Peanut Sauce is the bomb!
I recommend taking a little extra time to cut and dice the veggies into small pieces in order to make the meal easier to eat.


  • 1 red bell pepper

  • 1 ¼ cups of shredded carrots

  • 4 medium zucchinis

  • 1 bunch of green onions

  • 1 large cucumber

  • 1 cup or about 2 ½ cups of cooked chickpeas

  • ½ head of red cabbage

  • 2 ½ tablespoons of black sesame seeds

  • 1 block of extra firm tofu

  • 2 tablespoons of cornstarch

  • Sprinkle of salt, pepper, and garlic powder for tofu

Peanut Sauce:

  • ¼ cup of natural peanut butter

  • ¼ cup of warm water

  • 2 tablespoons of soy sauce

  • 2 teaspoons of rice vinegar

  • 1 small clove of grated garlic

  • 1 teaspoon grated ginger

  • ½ teaspoon of agave

  • ¼ teaspoon of red pepper flakes


Press and drain tofu and cut into cubes. Sprinkle tofu with cornstarch, salt, pepper and garlic powder and add to the air fryer at 400 degrees for 10 minutes (or bake at 425 degrees for 12-14 minutes). Chop bell pepper, green onions, cucumber, and red cabbage and set aside. Send zucchini through a spiralizer to create zoodles.  Add all the peanut sauce ingredients to a blender or food processor and blend until smooth. Assemble bowls by adding bell pepper. ¼ cup of shredded carrots, handful of zoodles, cucumber, ½ cup of chickpeas, red cabbage and tofu to a bowl. Top with green onions, black sesame seeds, and peanut sauce and enjoy!

Recipe origin:

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