Brown Rice Buddha Bowl

Brown Rice Buddha Bowl A fresh and crisp meal in one. Brown rice, vegetables, tofu and chickpeas are topped with a spicy Thai basil dressing and toasted sesame seeds.

Ingredients

Original recipe yields 3 servings
The ingredient list now reflects the servings specified

Rice:
Dressing:
Vegetables:

Time Details

    PREP : 30 mins

    COOK : 18 mins

    TOTAL : 48 mins

    SERVING : 3

    YIELD : 3 servings

  • 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.

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  • Whisk lime juice, olive oil, sesame oil, Thai basil, and chile pepper in a small bowl to make dressing.

  • 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.

  • Cook and stir snow peas in the same skillet until bright green, 3 to 5 minutes. Remove from heat and let cool.

  • 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.

Per Serving: 583 calories; protein 18g; carbohydrates 80.5g; fat 22.6g; sodium 691.7mg. I prefer cooking rice in a pressure cooker. If you want, use your preferred method instead.