Our Favorite Veggie Bowl Sauces

If there is one thing that has made eating plant-based easier, it’s the variety of sauces that Andrew and I add to our dishes.  This applies to many different recipes, but for salad and veggie bowls, a.k.a  buddha bowls, hippie bowls, power bowls, the sauce is a game changer.  It keeps things fresh and you can get really creative.  A veggie bowl comes in many forms, but generally refers to a bunch of veggies either roasted, grilled or sauteed and served over rice or noodles, alongside beans, lentils, avocados, nuts and seeds.  Or it can be just veggies.  So many styles and options.  We eat them for lunch mostly, but once a week we make one up for dinner.

We’ve been cooking plant-based with Andrew’s mom a lot recently and she told us our use of different sauces has taught her so much about a simpler approach to plant-based cooking.  This weekend, a friend also told me she’s been wondering about the veggie bowls we post and asked me for some sauce ideas.  So, we decided we should finally share some of these recipes.

So, to spice up your veggie bowls, here are a few of our favorite sauces you may want to check out!  Use these as a jumping off point to make your own variations as well.

Print Recipe
Spicy Tahini Sauce
Prep Time 5 Minutes
Cook Time 0 Minutes
Servings
cup
Ingredients
  • 1/4 cup tahini
  • 1 tablespoon sriracha add more if you like it spicy
  • 1/2 lemon or 2 tablespoons lemon juice
  • 2 tablespoons water
Prep Time 5 Minutes
Cook Time 0 Minutes
Servings
cup
Ingredients
  • 1/4 cup tahini
  • 1 tablespoon sriracha add more if you like it spicy
  • 1/2 lemon or 2 tablespoons lemon juice
  • 2 tablespoons water
Instructions
  1. Add all ingredients to a bowl. Whisk together well. Add more or less water if you want it thicker or thinner. Adjust ingredients to taste. Add to your veggie bowl and enjoy!

Print Recipe
Simple Curry Sauce
Prep Time 5 minutes
Cook Time 5 minutes
Servings
cup
Ingredients
  • 2 tablespoons red curry paste
  • 2 tablespoons peanut butter
  • 1/2 14 oz. can coconut milk
Prep Time 5 minutes
Cook Time 5 minutes
Servings
cup
Ingredients
  • 2 tablespoons red curry paste
  • 2 tablespoons peanut butter
  • 1/2 14 oz. can coconut milk
Instructions
  1. Heat a skillet on medium low heat. Add red curry paste and peanut butter to the skillet once it is heated. Let them simmer for a few minutes, getting warm.
  2. Add the coconut milk to the pan and meld the peanut butter and curry paste into the milk until they are combined. If needed, pour the mixture into a bowl after a few minutes and whisk together in the bowl.
  3. Add to your favorite veggie bowl or salad!

Print Recipe
Korean BBQ Sauce
Prep Time 5 minutes
Cook Time 5 minutes
Servings
cups
Ingredients
  • 1/2 cup soy sauce
  • 2 tablespoons agave
  • 2 tablespoons minced garlic
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon minced ginger
  • 2 tablespoons miso paste
  • 1 1/2 teaspoons black pepper
  • 1 1/2 tablespoons water
  • 2 tablespoons chili garlic sauce Use 1 tablespoon if you don't like spicy. This has some heat!
  • 1 1/2 tablespoons lime juice
  • 1 tablespoon cornstarch
Prep Time 5 minutes
Cook Time 5 minutes
Servings
cups
Ingredients
  • 1/2 cup soy sauce
  • 2 tablespoons agave
  • 2 tablespoons minced garlic
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon minced ginger
  • 2 tablespoons miso paste
  • 1 1/2 teaspoons black pepper
  • 1 1/2 tablespoons water
  • 2 tablespoons chili garlic sauce Use 1 tablespoon if you don't like spicy. This has some heat!
  • 1 1/2 tablespoons lime juice
  • 1 tablespoon cornstarch
Instructions
  1. Stir soy sauce, agave, garlic, rice wine vinegar, ginger, miso paste, black pepper, 1/2 tablespoon of the water, chili-garlic sauce, lime juice, and black pepper together in a saucepan; bring to a boil.
  2. Whisk cornstarch and the final tablespoon of water together in a small bowl until the cornstarch dissolves; pour into boiling soy sauce mixture. Reduce heat to medium-low and cook until the sauce is thick, 3 to 5 minutes. Pour over veggie bowl and enjoy!

Print Recipe
Thai Peanut Dressing
Prep Time 5 minutes
Cook Time 0 minutes
Servings
cups
Ingredients
  • 3/4 cup peanut butter
  • 3 tablespoons minced ginger
  • 1/4 cup lime juice
  • 1/4 cup soy sauce
  • 2 tablespoons chili garlic sauce
  • 2 tablespoons agave
  • 2 tablespoons water
  • 3 tablespoons garlic
Prep Time 5 minutes
Cook Time 0 minutes
Servings
cups
Ingredients
  • 3/4 cup peanut butter
  • 3 tablespoons minced ginger
  • 1/4 cup lime juice
  • 1/4 cup soy sauce
  • 2 tablespoons chili garlic sauce
  • 2 tablespoons agave
  • 2 tablespoons water
  • 3 tablespoons garlic
Instructions
  1. Add all ingredients to a bowl and whisk vigorously until they are mixed well. Also suggest adding all ingredients to a salad shaker, and shaking for a few minutes until mixed well. Add more or less water for thinner or thicker dressing.
Recipe Notes

This sauce also seen in our power bowl meal prep blog post!

Print Recipe
Lemon Rosemary Sauce
Prep Time 5 minutes
Cook Time 0 minutes
Servings
cup
Ingredients
  • 1/2 cup tahini
  • 1/3 cup lemon juice
  • 1 teaspoon rosemary
  • 1 teaspoon garlic powder
  • 1 pinch salt
  • 1 pinch pepper
  • 6 tablespoons water
Prep Time 5 minutes
Cook Time 0 minutes
Servings
cup
Ingredients
  • 1/2 cup tahini
  • 1/3 cup lemon juice
  • 1 teaspoon rosemary
  • 1 teaspoon garlic powder
  • 1 pinch salt
  • 1 pinch pepper
  • 6 tablespoons water
Instructions
  1. Add all ingredients to a bowl and whisk or mix well. Add water for desired consistency; more for a dressing and less for a sauce.