Build-Your-Own Buddha Bowl
Total Time
1 hour
Prep Time
30 minutes
Cook Time
30 minutes
Rating
5 out of 5 stars
(53)
Ingredients
4 bowls
- 1 ¼ cups short-grain 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
- 1 small cucumber, 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
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Preparation
Step 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.
Step 2
Add the snap peas and cook for 2 more minutes.
Step 3
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.
Step 4
Divide the rice/veggie mixture and raw veggies into 4 bowls. Arrange cucumber slices along the edge of the bowl. Drizzle lightly with carrot ginger dressing and top with sliced green onion. Place a lime wedge or two in each bowl.
Step 5
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.
Step 6
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.
Step 7
Save recipe for the next time?
Chef's notes
*Carrot ginger dressing note:
You’re probably only going to need ½ batch of the dressing for 4 bowls. I recommend making the full batch since blenders require a decent volume of liquid to blend. Just use the leftover dressing on salads within 1 to 2 weeks of making.
*Make it quick:
If you’re in a hurry, you can skip the dressing and drizzle tamari and toasted sesame oil lightly over the bowls instead.
Make it vegan:
Be sure to follow the vegan option while making the carrot-ginger dressing.
Make it gluten free:
Be sure to use certified gluten-free tamari, instead of soy sauce. Or, omit the soy sauce altogether and season the rice with salt, to taste.
Make it soy free:
Omit the tamari/soy sauce and season the rice with salt, to taste.
Recommended equipment:
I love my Vitamix blender for making the dressing and this colander for draining the rice and veggies.
