I have been loving making buddha bowls lately and this dressing pairs oh so perfectly with them! I recently collaborated with Fatso Peanut Butter which is a vegan and keto approved peanut butter company from Victoria, British Columbia. Their peanut butter has an addition of avocado oil in, chia seeds in addition to a few select other ingredients which introduces healthy fats like Omega 3s to balance out the Omega 6 that is abundant in peanuts.
These bowls are great for healthy lunches to take to work or just for when you don’t have the energy or time to put together a big meal. I like pairing this sesame peanut dressing with ingredients like the ones in the photos below. Grated carrot, thinly sliced cabbage, radish, marinated kale, brown rice, chickpeas and cilantro make a very nutrient dense and super filling meal.
Other ways to use use this dressing is as a dip for spring rolls, or drizzle on top of cooked chicken or a noodle bowls. This dressing is super versatile and can also be used in curries!
Asian Sesame Peanut Dressing
- January 30, 2020
- 500 ml
- 15 min
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- 1 C peanut butter (regular or Fatso peanut butter)
- 1/4 C + 2 tbsp soy sauce or coconut aminos
- 1/4 C sesame oil
- 1/4 C rice vinegar
- 1/4 C + 2 tbsp water
- 2 tbsp honey
- 2 cloves garlic, minced
- 2 inch knob of ginger, skin peeled and minced
- 1 1/2 tbsp sriracha
- Step 1
- Combine all ingredients into your high speed blender and blend until smooth.
- Step 2
- Store in an airtight container for up to 7 days.