Buddha Bowl

Get setIngredients

• 1.5 cups brown rice, uncooked
• 3 cups water
• 2 cups edamame, fresh or frozen
• 2 cups steamed vegetables (snap peas, snow peas, or broccoli)
• 2 cups raw vegetables and greens (cabbage, romaine, spinach, or kale)
• 1 cucumber, sliced
• 2 ripe avocados, sliced
• 2 tablespoons tamari or soy sauce
• 1 tablespoon toasted sesame oil
• 2 tablespoons sesame seeds
• Flaky sea salt to taste
• 1 batch carrot-ginger dressing (see notes)

Recipe yield: 4 servings. Shown for cooking scale, not as a health score.

Make itInstructions

1. Rinse the brown rice under cold water until the water runs clear.

2. In a large pot, combine the rice, water, edamame, and steamed vegetables, then bring to a boil.

3. Reduce heat to low, cover, and simmer for 25 minutes until the rice is tender and water is absorbed.

4. Fluff the rice with a fork and stir in tamari or soy sauce.

5. Divide the rice and vegetable mixture among four bowls.

6. Top each bowl with raw vegetables and greens, placing them in sections around the bowl.

7. Add sliced cucumber to the side of each bowl.

8. Toss the avocado slices with toasted sesame oil, sesame seeds, and flaky sea salt.

9. Arrange the avocado on top of each bowl.

10. Drizzle generously with carrot-ginger dressing and serve immediately.

Adapted from cookieandkate.com