Brown Rice Buddha Bowl
Description
Brown rice, vegetables, tofu and chickpeas are topped with a spicy Thai basil dressing and toasted sesame seeds in this fresh Buddha bowl.
Ingredients
•
3 cups water
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1 cup long-grain brown rice
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1/2 teaspoon salt
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1 lime, juiced
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2 tablespoons olive oil
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1 tablespoon sesame oil
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1 tablespoon dried Thai basil
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1 teaspoon minced hot chile pepper
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2 tablespoons sesame seeds
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1/2 (8 ounce) package snow peas
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1 cup cooked chickpeas, drained
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1/2 (16 ounce) package firm tofu, cut into strips
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16 baby corn, cut into bite-sized pieces
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1 cup grated carrots
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1 small green bell pepper, diced
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2 green onions, cut on the diagonal
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2 tablespoons chopped fresh cilantro
Directions
1
Combine water, brown rice, and salt in a pressure cooker. Close and secure the lid; bring to high pressure according to manufacturer's instructions. Cook for 10 minutes. Release pressure naturally according to manufacturer's instructions. Drain any remaining water and transfer rice to a large bowl.
2
Whisk lime juice, olive oil, sesame oil, Thai basil, and chile pepper in a small bowl to make dressing.
3
Toast sesame seeds in a nonstick skillet over medium-low heat, stirring occasionally, until evenly browned and fragrant, about 5 minutes. Transfer to a bowl.
4
Cook and stir snow peas in the same skillet until bright green, 3 to 5 minutes. Remove from heat and let cool.
5
Arrange snow peas, chickpeas, tofu, baby corn, carrots, and green bell pepper over the brown rice. Drizzle dressing over the entire bowl; toss to mix. Sprinkle toasted sesame seeds on top. Garnish with green onions and cilantro.