Description
The magic of this recipe is the sauce and salsa! This recipe makes enough sauce and salsa for 4 bowls.
Ingredients
Smoky Peanut Barbecue Sauce
1/2 cup water
1/2 cup sweet barbecue sauce (I use Kinder’s brand, which is GF)
1/2 cup creamy peanut butter
2 canned chipotles, or more to taste (make sure they are GF if needed)
2 cloves garlic
Pineapple Salsa
Sliced fresh pineapple, about 1/2 a peeled and cored pineapple
Chopped red or sweet onion, about 1/4 cup
Chopped jalapeño, to taste
Chopped fresh cilantro, about 1/4 cup packed, or to taste
Zest of 1 lime
Lime juice to tase
Pinch salt and pepper
The Rest Of The Bowl:
Tofu, BBQ Soy Curls, or protein of choice
Steamed rice (jasmine, Cal Rose, brown, and red rice all work well) -about 1 cup steamed rice per bowl
Baby spinach, arugula, salad greens or shredded purple cabbage -I do a big handful (about 1 cup) per bowl
Scallions, thinly sliced -about 2 tablespoons per bowl
Chopped cilantro -about 2 tablespoons per bowl
Sliced jalapenos, optional
Instructions
To Make The Peanut Barbecue Sauce:
In a large wide mouth canning jar or other tall container, combine the water, barbecue sauce, peanut butter, chipotles, and garlic. Using a stick blender, blend until smooth. Set aside.
To Make The Pineapple Salsa:
Cut the pineapple slices into bite-sized pieces. In a medium bowl, combine the pineapple, chopped onion, jalapeno, cilantro, and lime zest. Give it a stir. Squeeze in some lime juice to taste and a pinch of salt and pepper. Mix well, adjust seasonings to taste and set aside.
To Assemble The Bowls:
The amounts will vary depending on how many bowls you’re making, but in each bowl place about 1 cup cooked rice, a big drizzle or scoop of the Smoky Peanut Barbecue Sauce, a handful of spinach or greens, a scoop of tofu, Soy Curls or protein of choice, a generous scoop of pineapple salsa, and a sprinkle of scallions, cilantro, and sliced jalapeños. You can also drizzle with more sauce, or serve remaining sauce on the side.
Serve and enjoy!
