Brown Rice Buddha Bowl

Name: Brown Rice Buddha Bowl
Prep time: 30 min
Cook time: 18 min
Total time: 48 min
Ingredients: 3 cups water; 1 cup long-grain brown rice; 0.5 teaspoon salt; 1 lime, juiced; 2 tablespoons olive oil; 1 tablespoon sesame oil; 1 tablespoon dried Thai basil; 1 teaspoon minced hot chile pepper; 2 tablespoons sesame seeds; 0.5 (8 ounce) package snow peas; 1 cup cooked chickpeas, drained; 0.5 (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

4.5

(10)

7 Reviews

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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.

Recipe by Buckwheat Queen

Published on April 4, 2019

4

Prep Time:

30 mins

Cook Time:

18 mins

Total Time:

48 mins

Servings:

3

Yield:

3 servings

Jump to Nutrition Facts

Ingredients

Rice:

3 cups water
1 cup long-grain brown rice
½ teaspoon salt

Dressing:

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

Vegetables:

2 tablespoons sesame seeds
½ (8 ounce) package snow peas
1 cup cooked chickpeas, drained
½ (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

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.
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.

Cook's Note:

I prefer cooking rice in a pressure cooker. If you want, use your preferred method instead.

Nutrition Facts (per serving)

583	Calories
23g	Fat
81g	Carbs
18g	Protein

Nutrition Facts
Servings Per Recipe 3
Calories 583
% Daily Value *
Total Fat 23g	29%
Saturated Fat 4g	18%
Sodium 692mg	30%
Total Carbohydrate 81g	29%
Dietary Fiber 13g	47%
Total Sugars 7g
Protein 18g
Vitamin C 59mg	296%
Calcium 303mg	23%
Iron 5mg	30%
Potassium 713mg	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.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.