Build-Your-Own Buddha Bowl
Ingredients
Rice and veggies
-
1 ¼
cups
short-grain brown rice or long-grain brown rice, rinsed
-
1 ½
cups
frozen shelled edamame, preferably organic
-
1 ½
cups
trimmed and roughly chopped snap peas or snow peas, or thinly sliced broccoli florets
-
1 to 2
tablespoons
reduced-sodium tamari or soy sauce, to taste
-
4
cups
chopped red cabbage or spinach or romaine lettuce or kale (ribs removed)
-
2
ripe avocados, halved, pitted and thinly sliced into long strips
wait to slice just before serving
Essential garnishes
-
1
small
cucumber, very thinly sliced
-
to taste
carrot ginger dressing
-
about ½
small bunch
thinly sliced green onion
-
to taste
lime wedges
-
to drizzle
toasted sesame oil
-
to taste
sesame seeds
-
to taste
flaky sea salt
Instructions
- 1. Bring a large pot of water to boil and add the rice, cooking for 25 minutes.
- 2. Add the edamame and cook for an additional 3 minutes, then add the snap peas and cook for 2 more minutes.
- 3. Drain the mixture and return it to the pot, seasoning with tamari or soy sauce.
- 4. Divide the rice and veggie mixture into 4 bowls and add the raw veggies, cucumber slices, and drizzle with dressing.
- 5. Just before serving, add avocado slices, drizzle with sesame oil, and sprinkle with sesame seeds and flaky sea salt.
Nutrition Facts (estimated)
Servings
4 bowls
Calories
350
Total fat
20g
Total carbohydrates
40g
Total protein
12g
Sodium
400mg
Cholesterol
0mg
You might also like