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Buddha Bowl Recipe

26/10/2019

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Picture
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
Rice and veggies
  • 1 1/4 cups short-grain brown rice or long-grain brown rice, rinsed
  • 1 1/2 cups frozen shelled edamame, preferably organic
  • 1 1/2 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 (wait to slice just before serving, see details in step 5)

Essential garnishes
  • 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

INSTRUCTIONS
  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.

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.
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  • Home
  • Cancer Information
    • Articles & Studies
    • Little Interesting Articles
    • Success Stories
    • Useful Websites
  • Fasting
    • Articles & Studies
    • Juice Fasting
    • Water Fasting
    • Breaking a Fasting
    • Intermittent Fasting
  • Power of the mind
    • Gratitude
    • Motivational
    • Recommended Reading
  • Everything Else!
    • Essential Oils
    • Food Recipes
    • Going Organic
    • Non-food Recipes
    • Other Interesting Topics!
    • Recommended Apps
    • Recommended Cookbooks
    • Recommended Documentaries
    • Recommended Websites
  • Remember
  • Contact Me