Build-Your-Own Buddha Bowl
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
- 1 ¼ cupsshort-grain brown rice or long-grain brown rice, rinsed
- 1 ½ cupsfrozen shelled edamame, preferably organic
- 1 ½ cupstrimmed and roughly chopped snap peas or snow peas, or thinly sliced broccoli florets
- 1 tablespoonsreduced-sodium tamari or soy sauce, to taste
- 4 cupschopped red cabbage or spinach or romaine lettuce or kale (ribs removed)
- 2ripe avocados, halved, pitted and thinly sliced into long strips (wait to slice just before serving, see details in step 5)
- 1 smallcucumber, very thinly sliced
- 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
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
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
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
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
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.