Brown Rice Buddha Bowl

Brown Rice Buddha Bowl
  • PREP TIME
    30 mins
  • COOK TIME
    18 mins
  • TOTAL TIME
    48 mins
  • SERVING
    3 People
  • VIEWS
    30

A vibrant and nourishing bowl brimming with textures and flavors. Fluffy brown rice, crisp vegetables, protein-rich tofu and chickpeas are elevated by a zesty Thai basil dressing and a sprinkle of toasted sesame seeds.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    81 g
  • Fiber
    13 g
  • Protein
    18 g
  • Saturated Fat
    4 g
  • Sodium
    692 mg
  • Sugar
    7 g
  • Fat
    23 g
  • Unsaturated Fat
    0 g

DIRECTIONS

Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.

Image Step 01
01 Step

Recipe View 10 mins Pressure Cook Rice: Combine water, brown rice, and salt in a pressure cooker. Close and secure the lid; bring to high pressure according to manufacturer's instructions. Cook for 10 minutes. Release pressure naturally according to manufacturer's instructions. Drain any remaining water and transfer rice to a large bowl.

Image Step 02
02 Step

Recipe View 5 mins Prepare the Dressing: Whisk lime juice, olive oil, sesame oil, Thai basil, and chile pepper in a small bowl to make dressing.

Image Step 03
03 Step

Recipe View 5 mins Toast Sesame Seeds: Toast sesame seeds in a nonstick skillet over medium-low heat, stirring occasionally, until evenly browned and fragrant, about 5 minutes. Transfer to a bowl.

Image Step 04
04 Step

Recipe View 5 mins Sauté Snow Peas: Cook and stir snow peas in the same skillet until bright green, 3 to 5 minutes. Remove from heat and let cool.

Image Step 05
05 Step

Recipe View Assemble the Bowl: Arrange snow peas, chickpeas, tofu, baby corn, carrots, and green bell pepper over the brown rice. Drizzle dressing over the entire bowl; toss to mix. Sprinkle toasted sesame seeds on top. Garnish with green onions and cilantro.

For a richer flavor, try using coconut aminos instead of salt when cooking the rice.
Adjust the amount of chile pepper to your preferred spice level.
Feel free to substitute other vegetables based on what you have on hand or what's in season. Broccoli florets, edamame, or shredded cabbage would all be great additions.
If you don't have a pressure cooker, you can cook the brown rice on the stovetop according to package directions, which usually takes about 45-50 minutes.

Elsa Koch

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.5/ 5 ( 10 Ratings)
Total Reviews: (3)
  • Stephan Glover

    I love how healthy and satisfying this bowl is. It's perfect for a quick and easy weeknight meal.

  • Bella Durgan

    This recipe is so versatile! I've made it with quinoa instead of brown rice and added roasted sweet potatoes. It's always a hit!

  • Antwon Langworth

    The Thai basil dressing is the star of this dish. It's so flavorful and really ties everything together.

LEAVE A REVIEW

Please Rate