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Brown Rice Buddha Bowl
Brown Rice Buddha Bowl
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Prep Time:
30 minutes
Cook Time:
18 minutes
Total Time:
48 minutes
Brown rice, veggies, tofu, chickpeas, spicy Thai basil dressing, sesame seeds - vibrant Buddha bowl.
Ingredients:
  • 3 cups water
  • 1 cup long-grain brown rice
  • 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
Instructions:
  • In a pressure cooker, mix water, brown rice, and salt. Lock the lid and bring to high pressure as per the manufacturer's instructions. Cook for 10 minutes. Allow pressure to release naturally following the manufacturer's instructions. Drain any excess water and transfer the rice to a large bowl.
  • Combine lime juice, olive oil, sesame oil, Thai basil, and chile pepper in a small bowl and whisk into a flavorful dressing.
  • Toast sesame seeds in a nonstick skillet over gentle heat, stirring occasionally, until golden brown and aromatic, for approximately 5 minutes. Then, move them to a bowl.
  • Sauté snow peas in the skillet until vibrant green for 3 to 5 minutes. Then, set aside to cool.
  • 1. Place snow peas, chickpeas, tofu, baby corn, carrots, and green bell pepper on top of the brown rice. 2. Drizzle dressing over everything and toss gently to combine. 3. Sprinkle toasted sesame seeds over the dish. 4. Garnish with green onions and cilantro before serving.

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