Brown Rice Buddha Bowl Recipe

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Step 1

Start by cooking the brown rice with water and a pinch of salt in your pressure cooker. Once it’s at high pressure, let it cook for about 10 minutes, then allow the pressure to release naturally. Drain any leftover water and fluff the rice in a large bowl.

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Step 2

While the rice is cooking, whisk together lime juice, olive oil, sesame oil, Thai basil, and chili pepper to make a bright and flavorful dressing.

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Step 3

In a dry skillet over medium-low heat, toast the sesame seeds, stirring every now and then until they’re golden and fragrant—this should take around 5 minutes. Transfer them to a small bowl so they don’t keep cooking.

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Step 4

Using the same skillet, quickly sauté the snow peas until they turn bright green, about 3 to 5 minutes. Take them off the heat and let them cool down a bit.

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Step 5

Now, it’s time to build your bowl. Layer the snow peas, chickpeas, tofu, baby corn, carrots, and green bell pepper over the rice. Pour the dressing on top and give everything a good toss to combine all the flavors.

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Step 6

Finish by sprinkling the toasted sesame seeds over the bowl and garnish with chopped green onions and fresh cilantro for a fresh, tasty touch.