Vegan, Gluten-free Own Buddha Bowl

All in one bowl just for you.

• Difficulty: Easy
• Category: Dinner, Gluten-Free, Healthy Recipes, Life Style Recipes, Light Dinners, Lunch, Meal Times, Recipes, Summer Recipes, Vegan Recipes, Vegetable Recipes, Vegetarian
• Cuisine: African, Boere Kos, European, Italian/USA, Mediterranean, South African
• Cooking Method: Stove Top

Ingredients

INGREDIENTS:

• 1 1/4 cup Short-grain Brwn Rice
• 1 1/2 cup Frozen Shelled Edamame ((Organic))
• 1 1/2 cup Smow Peas OR Broccoli ((Thinly Sliced))
• 2 tbsp Low-sodium Soy Sauce
• 4 cup Red Cabbage OR Spinach
• 1 Small Cucumber ((Thinly Sliced)(Garnish))
• Carrot Ginger ((Dressing))
• Green Onions ((Thinly SlIced))
• Lime Wedges ((Garnish))
• Toasted Sesame Oil ((Drizzel))
• Sesame Seeds ((Garnish))
• Sea Salt ((For taste))

Instructions

METHOD:

1. 1. Bring a large pot of water to boil . Once the water is boiling add the Rice and continue boiling for 25 minutes. Add the Edamame and cook for 3 more minutes. Then add the Snow Peas and cook for 2 more minutes.
2. 2. Drain well and return the rice and veggies to the pot. Season to taste with 1 to 2 tablespoons of Tamari or Soy Sauce and stir to combine.
3. 3. Divide the rice/veggie mixture and raw veggies into 4 bowls. Arrange Cucumber slices along the edge of the bowl. Drizzle lightly with Carrot Ginger Dressing and top with sliced Green Onion. Place a Lime wedge or 2 in each bowl.
4. 4. When you’re ready to serve divide the Avocado into the bowls. Lightly drizzle Sesame Oil over the Avocado followed by a generous sprinkle of Sesame Seeds and flaky Sea Salt. Serve promptly.