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Bok Choy Buddha Bowl + Peanut Sauce

Bok Choy Buddha Bowl + Peanut Sauce
Makes 2 portions



Peanut Sauce – makes 3 cups

3 large garlic cloves, peeled and left whole

Knob of fresh ginger (about the size of a quarter), peeled and left whole

1 cup peanut butter

1 Tbsp local honey

2 tsp rice wine vinegar (found at most grocery stores)

1 tsp toasted sesame oil

Juice from ½ lime

2 ½ Tbsp tamari - The wheat-free, less salty version of soy sauce. You can use soy sauce if you have but it I’d only use about ½ of a Tbsp. We always use tamari over soy and really enjoy the flavour much better. If you’re willing to try it we highly recommend picking some up. It’s available at most grocery stores.

1 1/3 cup orange juice



175g soba noodles (about ½ package)

1 tsp toasted sesame oil

2 baby bok choy, or 1 large

1 Tbsp oil (coconut, vegetable, canola)

3 radishes

Juice of 1 lime

½ hot pepper, minced

2 Tbsp chives, minced

1/2 cup toasted peanuts, chopped

4 green onions, roughly chopped


Garnish options: cilantro, lime zest, hot sauce



For the peanut sauce

Place all ingredients into a blender and blend until smooth. Season with any salt if necessary. Set aside.


For the bowl

Start a pot of water to boil and cook soba noodles until tender. Once cooked, strain, mix with toasted sesame oil and set aside.

While the noodles are cooking add Tbsp oil to a large cast iron skillet on a medium heat. Once hot place bok choy cut side up, season with salt and pepper, and cook until light brown. Flip bok choy and cook again until brown. Remove from heat.

Slice radishes into thin rounds.

Split noodles, bok choy, and radishes between two bowls. Top with minced hot pepper, chopped chives, toasted peanuts, and chopped scallions.

Pour peanut sauce on top of bowls.

Squeeze lime juice on top and serve warm.