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.
Rice and veggies
*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.