BROWN RICE BUDDHA BOWL

Brown Rice Buddha Bowl image

A fresh and crisp meal in one. Brown rice, vegetables, tofu and chickpeas are topped with a spicy Thai basil dressing and toasted sesame seeds.

Provided by Buckwheat Queen

Time 48m

Yield 3

Number Of Ingredients 17

Ingredients

3 cups water
1 cup long-grain brown rice
½ teaspoon salt
1 lime, juiced
2 tablespoons olive oil
1 tablespoon sesame oil
1 tablespoon dried Thai basil
1 teaspoon minced hot chile pepper
2 tablespoons sesame seeds
½ (8 ounce) package snow peas
1 cup cooked chickpeas, drained
½ (16 ounce) package firm tofu, cut into strips
16 baby corn, cut into bite-sized pieces
1 cup grated carrots
1 small green bell pepper, diced
2 green onions, cut on the diagonal
2 tablespoons chopped fresh cilantro

Steps:

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.
Whisk lime juice, olive oil, sesame oil, Thai basil, and chile pepper in a small bowl to make dressing.
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.
Cook and stir snow peas in the same skillet until bright green, 3 to 5 minutes. Remove from heat and let cool.
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.

Nutrition Facts : Calories 583 calories, Carbohydrate 80.5 g, Fat 22.6 g, Fiber 13.2 g, Protein 18 g, SaturatedFat 3.5 g, Sodium 691.7 mg, Sugar 6.9 g