Name: Buddha Bowl
Prep time: 18 min
Cook time: 42 min
Total time: 60 min
Yield: 4 servings
Ingredients: 1.25 cup brown rice (rinsed); 1.5 cup frozen shelled edamame (preferably organic); 1.5 cup snap peas or snow peas or broccoli florets (trimmed and roughly chopped); 1 tbsp tamari or soy sauce (reduced-sodium, to taste); 4 cup red cabbage or spinach or romaine lettuce or kale (chopped (ribs removed)); 2 null avocados (ripe, halved, pitted and thinly sliced into long strips (slice just before serving)); 1 null cucumber (small, very thinly sliced); 0.5 batch ginger dressing (vegan; you will likely only need 0.5 batch for 4 bowls); 0.5 bunch green onions (thinly sliced); 2 null lime (wedges); 2 tsp toasted sesame oil (for drizzling); 2 tbsp sesame seeds (for sprinkling); 0.5 tsp sea salt (flaky)

Instructions

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1

Bring a large pot with water (4 quarts) to boil. Add the brown rice (1.25 cups) and boil for minutes (25).
2

Add the frozen shelled edamame (1.5 cups) and cook for minutes (3).
3

Then add the snap peas or snow peas or broccoli florets (1.5 cups) and cook for minutes (2).
4

Drain well, and return the cooked [brown rice] and [veggies] to the pot. Season to taste with tamari or soy sauce (1 tbsp), and stir to combine.
5

Divide the [rice] and [veggie mixture] and raw chopped red cabbage or spinach or romaine lettuce or kale (4 cups) into bowls (4). Arrange cucumber (1 small) slices along the edge of each bowl. Drizzle lightly with ginger dressing (0.5 batch) and top with thinly sliced green onion (0.5 bunch). Place wedges (2 lime) in each bowl.
6

When ready to serve, divide the avocados (2) into the bowls. Lightly drizzle toasted sesame oil (2 tsp) over the [avocado], followed by a generous sprinkle of sesame seeds (2 tbsp) and flaky sea salt (0.5 tsp). Serve promptly.
7

If you plan to have leftovers, wait to complete the previous step just before serving, otherwise the [avocado] will brown too soon. Leftover bowls (excluding avocado) keep well for 4 to 5 days in the refrigerator.