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Brown Rice Buddha Bowl

Rated as 4 out of 5 Stars
775

"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."
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Ingredients

48 m servings 583
Original recipe yields 3 servings

Directions

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  1. 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. Whisk lime juice, olive oil, sesame oil, Thai basil, and chile pepper in a small bowl to make dressing.
  3. 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. Cook and stir snow peas in the same skillet until bright green, 3 to 5 minutes. Remove from heat and let cool.
  5. 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.

Footnotes

  • 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; 22.6 80.5 18 0 692 Full nutrition

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Reviews

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I agree with Patrick, a great lunh to take to work. Not a big fan of tofu so I subbed sautéed tempeh. What a great and fun way to "eat the rainbow". Thank you Buckwheat Queen for your recipe...

Great for lunch