Sauces and Dressings

Sauces and Dressings

Sauces and Dressings for Buddha Bowl

Red Rice Buddha Bowl sauces and dips

Yoghurt Coriander 

Yoghurt Coriander sauce for buddha bowl

 

Ingredients 

1 cup hung yoghurt

1 clove of garlic minced

Salt to taste

1 teaspoon of sugar

Juice of half a lemon

1/2 a cup Chopped fresh coriander

Method

Add coriander to a mixer blender with a spoonful of hung yoghurt along with lemon juice, salt, sugar and garlic clove. Mix till you get a thick green smooth consistency.

In a separate bowl whisk the rest of the hung yoghurt using a wire whisk and add the coriander mix to the yoghurt, mix well.

Keep in a clean jar in the fridge.

This healthy yoghurt dip goes very well with all kind of snacks and can be drizzled onto a Buddha bowl meal.

 

Schezwan Soya Maple

Schezwan Soya Maple for Buddha Bowl

 

Ingredients 

1/4th cup of schezwan sauce
Wingreens Farms Schezwan Chilli Garlic Sauce

2 teaspoons of soya sauce
FERMENTED SOYA SAUCE DARK, 350ml

3 teaspoons of apple cider vinegar
American Garden Apple Cider Vinegar, 473ml

2 teaspoons of maple syrup
American Garden Pancake Syrup, 710ml

A little dash of salt

Method 

Mix all the ingredients together and serve as a dipping sauce with any snack. You can also add the same sauce to stir fry rice and make them special.

 

Sesame Chilly

Sesame Chilly for buddha bowl

 

Ingredients 

1/4th cup of toasted sesame seeds

1 clove of garlic

1 tablespoon of chilly flakes

1 teaspoon of apple cider vinegar
American Garden Apple Cider Vinegar, 473ml

2 tablespoons of tomato ketchup
Heinz Tomato Ketchup PP, 900g

1 teaspoon of dijon mustard
American Garden U.S. Mustard, 397g

Salt to taste

Method 

Blend all the ingredients together in a mixer and serve as a spicy dipping sauce with any snacks. This sauce is a play of various flavours and can add a lot of flavour to any simple snacks.

 

Red Rice Buddha Bowl food styling

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