Build-Your-Own Buddha Bowl

Build-Your-Own Buddha Bowl

4 servings
This buddha bowl recipe is super fresh, delicious and versatile! The rice and veggies and dressing can be made in advance and stored in the refrigerator. Recipe yields 4 meal-sized bowls.

Ingredients

  • short-grain brown rice or long-grain brown rice

    rinsed

    1 ¼ c
  • frozen shelled edamame

    preferably organic

    1 ½ c
  • trimmed and roughly chopped snap peas or snow peas

    or thinly sliced broccoli florets

    1 ½ c
  • reduced-sodium tamari or soy sauce
    1 tbsp
  • chopped red cabbage or spinach or romaine lettuce or kale

    ribs removed

    4 c
  • ripe avocados

    halved, pitted and thinly sliced into long strips, wait to slice just before serving, see details in step 5

    2
  • cucumber

    very thinly sliced

    1 small
  • carrot ginger dressing*
  • thinly sliced green onion

    about ½ small bunch

  • lime wedges
  • toasted sesame oil

    for drizzling

  • sesame seeds
  • flaky sea salt

Directions

  1. 1

    Bring a large pot of water to boil (ideally about 4 quarts water). Once the water is boiling, add the rice and continue boiling for 25 minutes. Add the edamame and cook for 3 more minutes (it’s ok if the water doesn’t reach a rapid boil again). Then add the snap peas and cook for 2 more minutes.

  2. 2

    Drain well, and return the rice and veggies to the pot. Season to taste with 1 to 2 tablespoons of tamari or soy sauce, and stir to combine.

  3. 3

    Divide the rice/veggie mixture and raw veggies into 4 bowls. Arrange cucumber slices along the edge of the bowl (see photos). Drizzle lightly with carrot ginger dressing and top with sliced green onion. Place a lime wedge or 2 in each bowl.

  4. 4

    When you’re ready to serve, divide the avocado into the bowls. Lightly drizzle sesame oil over the avocado, followed by a generous sprinkle of sesame seeds and flaky sea salt. Serve promptly.

  5. 5

    If you intend to have leftovers, wait to complete step 4 just before serving (otherwise the avocado will brown too soon). Leftover bowls keep well (avocado excluded) for 4 to 5 days in the refrigerator.

Build-Your-Own Buddha Bowl

Build-Your-Own Buddha Bowl

60 min4 servings597 cal

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About this Recipe

Create your perfect Buddha bowl with this versatile, meal-prep friendly recipe. Packed with nutritious brown rice, protein-rich edamame, fresh vegetables, creamy avocado, and topped with carrot ginger dressing, these colorful bowls are both satisfying and healthy. The components can be prepared ahead of time, making this an ideal lunch or dinner solution for busy weekdays. Customize with your favorite vegetables for endless variety.

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