Brown Rice Buddha Bowl Recipe

Name: Brown Rice Buddha Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Rice:; 3 cups water; 1 cup long-grain brown rice; 1/2 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; 1/2 (8 ounce) package snow peas; 1 cup cooked chickpeas, drained; 1/2 (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

Servings: persons

Rice:
3 cups water
1 cup long-grain brown rice
1/2 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
1/2 (8 ounce) package snow peas
1 cup cooked chickpeas, drained
1/2 (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

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.

805

kcal

Calories

Fat

144

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Rice:, 3 cups water, 1 cup long-grain brown rice, 1/2 teaspoon salt, and more.

Yes, Brown Rice Buddha Bowl falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Brown Rice Buddha Bowl

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