Brown Rice Buddha Bowl Recipe

This vibrant rice salad is packed with flavors and textures from a mix of fresh vegetables, tofu, chickpeas, and a zesty lime dressing. Perfect for a light lunch or dinner, its full of nutrients and sure to satisfy your cravings.

Ingredients

For the Rice:

• 3 cups water
• 1 cup long-grain brown rice
• teaspoon salt

For the Dressing:

• 1 lime, juiced
• 2 tablespoons olive oil
• 1 tablespoon sesame oil
• 1 tablespoon dried Thai basil
• 1 teaspoon minced hot chile pepper

For the Vegetables:

• 2 tablespoons sesame seeds
• (8-ounce) package snow peas
• 1 cup cooked chickpeas, drained
• (16-ounce) package firm tofu, cut into strips
• 16 baby corn, cut into bite-sized pieces
• 1 cup grated carrots
• 1 small green bell pepper, diced
• 2 green onions, cut on the diagonal
• 2 tablespoons chopped fresh cilantro

Directions

Step 1: In a pressure cooker, combine water, brown rice, and salt. Close the lid and set the cooker to high pressure. Follow the manufacturer's instructions to bring it to high pressure, then cook for 10 minutes.

Step 2: After the cooking time, release the pressure naturally. Drain any remaining water from the rice and transfer it to a large bowl.

Step 3: For the dressing, whisk together the lime juice, olive oil, sesame oil, Thai basil, and minced chile pepper in a small bowl. Set aside.

Step 4: Toast the sesame seeds in a nonstick skillet over medium-low heat. Stir occasionally until they are evenly browned and fragrant, about 5 minutes. Transfer to a bowl and set aside.

Step 5: In the same skillet, cook the snow peas over medium heat, stirring until they turn bright green, about 3-5 minutes. Remove from heat and allow to cool.

Step 6: Arrange the cooked snow peas, chickpeas, tofu strips, baby corn, grated carrots, and diced green bell pepper over the cooked brown rice.

Step 7: Drizzle the dressing over the entire salad. Toss everything gently to combine.

Step 8: Sprinkle the toasted sesame seeds on top and garnish with sliced green onions and chopped cilantro.

Cook's Note:

If you prefer, you can use your preferred method of cooking the rice instead of a pressure cooker.

Nutrition Facts (per serving)

Calories	Fat	Carbohydrates	Protein	Vitamin C	Calcium	Iron	Potassium
583	23g	81g	18g	59mg	303mg	5mg	713mg

Servings per Recipe: 3

Daily Value*

• Total Fat: 29%
• Saturated Fat: 18%
• Sodium: 30%
• Total Carbohydrate: 29%
• Dietary Fiber: 47%
• Protein: 36%
• Vitamin C: 66%
• Calcium: 23%
• Iron: 30%
• Potassium: 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.