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Build-Your-Own Buddha Bowl Recipe

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3.8 from 12 reviews

This vibrant build-your-own Buddha Bowl features a wholesome base of brown rice cooked with edamame and snap peas, layered with fresh veggies like crunchy cucumber and leafy greens. Topped with creamy avocado slices, a drizzle of carrot ginger dressing, toasted sesame oil, sesame seeds, and a squeeze of lime, it offers a colorful, nutrient-rich, and customizable meal perfect for any occasion.

Ingredients

Grains & Legumes

  • 1 ¼ cups short-grain brown rice or long-grain brown rice, rinsed
  • 1 ½ cups frozen shelled edamame, preferably organic

Vegetables

  • 1 ½ cups trimmed and roughly chopped snap peas or snow peas, or thinly sliced broccoli florets
  • 4 cups chopped red cabbage or spinach or romaine lettuce or kale (ribs removed)
  • 1 small cucumber, very thinly sliced

Fruits

  • 2 ripe avocados, halved, pitted and thinly sliced into long strips (slice just before serving)

Condiments & Garnishes

  • 1 to 2 tablespoons reduced-sodium tamari or soy sauce, to taste
  • Carrot ginger dressing*
  • Thinly sliced green onion (about ½ small bunch)
  • Lime wedges
  • Toasted sesame oil, for drizzling
  • Sesame seeds
  • Flaky sea salt

Instructions

  1. Cook rice and vegetables: Bring about 4 quarts of water to a boil in a large pot. Add the rinsed brown rice and boil for 25 minutes. Add the frozen shelled edamame and continue cooking for another 3 minutes. Finally, add the snap peas and cook for an additional 2 minutes. It’s okay if the water doesn’t return to a rapid boil after adding the veggies.
  2. Drain and season: Drain the rice and vegetable mixture thoroughly. Return it to the pot, then season with 1 to 2 tablespoons of reduced-sodium tamari or soy sauce, stirring well to combine all flavors.
  3. Assemble bowls with raw vegetables: Divide the rice and veggie mixture evenly among 4 bowls. Add 4 cups of your choice of chopped red cabbage, spinach, romaine, or kale to each bowl. Arrange the thin cucumber slices neatly along the edge of each bowl. Drizzle a light amount of carrot ginger dressing over the contents and top with thinly sliced green onion. Place a lime wedge or two in each bowl for added freshness.
  4. Add avocado and final garnishes: When ready to serve, add the avocado slices to each bowl. Lightly drizzle toasted sesame oil over the avocado, sprinkle generously with sesame seeds, and finish with flaky sea salt to taste. Serve immediately for the best flavor and texture.
  5. Storage tips: If preparing for leftovers, omit adding avocado until just before serving to prevent browning. The bowls without avocado can be refrigerated and kept fresh for 4 to 5 days.

Notes

  • Slice avocado just before serving to avoid browning.
  • Use tamari for a gluten-free soy sauce alternative.
  • Feel free to swap snap peas with snow peas or broccoli florets based on preference.
  • The bowl is very versatile—choose your favorite leafy greens such as kale, spinach, romaine, or cabbage.
  • This recipe makes 4 hearty servings ideal for meal prepping.

Find it online: https://bitezly.com/build-your-own-buddha-bowl-recipe/