Build-Your-Own Buddha Bowl

Name: Build-Your-Own Buddha Bowl
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 servings
Ingredients: 1 ¼ cups short-grain brown rice or long-grain brown rice, rinsed; 1 ½ cups frozen shelled edamame, preferably organic; 1 ½ cups trimmed and roughly chopped snap peas or snow peas, or thinly sliced broccoli florets; 1 to 2 tablespoons reduced-sodium tamari or soy sauce, to taste; 4 cups chopped red cabbage or spinach or romaine lettuce or kale (ribs removed); 2 ripe avocados, halved, pitted and thinly sliced into long strips (wait to slice just before serving, see details in step 5); 1 small cucumber, very thinly sliced; Carrot ginger dressing*; Thinly sliced green onion (about ½ small bunch); Lime wedges; Toasted sesame oil, for drizzling; Sesame seeds; Flaky sea salt

This Build-Your-Own Buddha Bowl is a vibrant and customizable dish perfect for anyone looking to enjoy a healthy and satisfying meal. Packed with protein, fresh veggies, and creamy avocado, it's ideal for meal prep or a delightful lunch with friends.

30mCook

30mPrep

MedDifficulty

0Forks

0Cooked

Ingredients

1¼ cups short-grain brown rice or long-grain brown rice (rinsed)
1½ cups frozen shelled edamame (preferably organic)
1½ cups trimmed and roughly chopped snap peas or snow peas (or thinly sliced broccoli florets)
1to 2 tablespoons reduced-sodium tamari or soy sauce (to taste)
4 cupschopped red cabbage or spinach or romaine lettuce or kale (ribs removed)
2ripe avocados (halved, pitted and thinly sliced into long strips (wait to slice just before serving, see details in step 5))
1small cucumber (very thinly sliced)
Carrot ginger dressing*
Thinly sliced green onion (about ½ small bunch)
Lime wedges
Toasted sesame oil (for drizzling)
Sesame seeds
Flaky sea salt

Instructions

Step 0 of 9 completed

Start by cooking the rice according to package instructions. This usually takes about 30 minutes, so get it going first.

While the rice is cooking, bring a pot of water to a boil. Once boiling, add the frozen edamame and snap peas. Cook for about 3-5 minutes until tender, then drain and set aside.

Next, chop your red cabbage or greens of choice. If you're using kale, make sure to remove the tough ribs. Set the chopped greens aside in a large bowl.

Slice the ripe avocados and cucumber into bite-sized pieces. Set both aside for assembly later.

In a small bowl, whisk together the tamari or soy sauce with a drizzle of toasted sesame oil. This will be your flavor booster!

Once the rice is done, fluff it with a fork and let it cool slightly. This will help it mix better with the other ingredients.

Now it’s time to assemble your bowls! Start with a base of rice, then layer on the chopped greens, edamame, snap peas, avocado, and cucumber.

Drizzle your carrot ginger dressing over the top, followed by the tamari mixture. Finish with a sprinkle of sesame seeds, sliced green onions, and flaky sea salt.

Serve your Buddha bowls with lime wedges on the side for an extra zesty kick. Enjoy your colorful and nutritious creation!

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Adapted from cookieandkate.com. Ingredients sourced from the original; description and instructions are original to Fork.