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.

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• Prep:30 mins

• Cook:30 mins

• Total:60 mins

• Serves: 4

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Ingredients

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Rice and veggies

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• 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 

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Essential garnishes

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• 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

 

 

Directions

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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.

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  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.

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  3. 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 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.