We’ve all heard the saying the secret is in the sauce. This could never be more true when it comes to finding the right sauce for my homemade Buddha bowls. I’ve tried countless sauces, from herb and garlic to mango or just simple ranch. Finding the right tahini sauce is like gambling at a casino and I can never have enough salsa. But somehow all of my trial and error had left me pondering the very secret to making the most delicious Buddha bowl ever! Who else wants an easy buddha bowl sauce?
I’m not so sure I have the budget to invest but I’ve found a few that are pretty good for new cooks who aren’t experts at mixing up elixirs good enough to please the palate.
Hellman garlic was one that I found to be really good. I could easily pair it with some kale, onions, beans, and chicken and feel satisfied. But I still yearned for the restaurant taste that leaves you wanting to eat the sauce and just forget about the food.
My next try was teriyaki sauce. This was great for Asian dishes and soups. I enjoyed slow-cooking stir-fried veggies and mixing in the sauce to get a sort of Asian-like taste. Eventually, I just went to the store and bought a plate. Am I the only one who gets tired of my own cooking?
My next try was just plain old buttermilk ranch dressing. For a few weeks, it seemed like it could go with everything – vegetables, chicken, and fish. And then it was salsa and cream cheese, but my burning desire for the perfect tahini or avocado sauce that everyone was bragging about still lingered.
Finally, I found a really good sriracha. It was absolutely perfect for my healthy little bowls. So I put it on hold and tried to minimize my intake so I wouldn’t get tired of it. Seems to fit my fancy, but I’m still looking for a comparable backup or two.
Any suggestions, let me know?
If you’re into creating unique, healthy recipes and trying new things you might like this cookbook on Amazon called Buddha Bowls: 100 Nourishing One-Bowl Meals.
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