Brown Rice Buddha Bowl Recipe

Brown Rice Buddha Bowl Recipe

  • 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.
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