Brown Rice Buddha Bowl
Recipe information
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Cooking:
30 min.
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Servings per container:
3
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Source:

Ingredients for - Brown Rice Buddha Bowl

1. Water - 3 cups
2. Long-grain brown rice - 1 cup
3. Salt - ½ teaspoon
4. Lime, juiced - 1
5. Olive oil - 2 tablespoons
6. Sesame oil - 1 tablespoon
7. Dried Thai basil - 1 tablespoon
8. Minced hot chile pepper - 1 teaspoon
9. Sesame seeds - 2 tablespoons
10. Snow peas - ½ (8 ounce) package
11. Cooked chickpeas, drained - 1 cup
12. Firm tofu, cut into strips - ½ (16 ounce) package
13. Baby corn, cut into bite-sized pieces - 16
14. Grated carrots - 1 cup
15. Green bell pepper, diced - 1 small
16. Green onions, cut on the diagonal - 2
17. Chopped fresh cilantro - 2 tablespoons

How to cook deliciously - Brown Rice Buddha Bowl

1. Stage

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.

2. Stage

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

3. Stage

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.

4. Stage

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

5. Stage

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.