Buddha Bowl with Brown Rice

Ingredients

• Rice:
• 3 cups water
• 1 cup long-grain brown rice
• ½ teaspoon salt
• Dressing:
• 1 lime, juiced
• 2 tablespoons olive oil
• 1 tablespoon sesame oil
• 1 tablespoon dried Thai basil
• 1 teaspoon minced hot chile pepper
• Vegetables:
• 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 tablespoons chopped fresh cilantro

Ingredient Image

Step 1

Cook the brown rice with water and a pinch of salt in your pressure cooker. Once it’s sealed, cook it on high pressure for about 10 minutes, then let the pressure release naturally. When it’s done, drain any leftover water and move the rice to a big bowl.

Step 2

While the rice is cooking, whisk together lime juice, olive oil, sesame oil, Thai basil, and a bit of chili pepper in a small bowl to make the dressing.

Step 3

Toast the sesame seeds in a dry skillet over medium-low heat. Stir them occasionally until they’re golden and fragrant, which should take around 5 minutes. Once toasted, transfer them to a small bowl.

Step 4

In the same skillet, cook the snow peas for 3 to 5 minutes until they turn bright green and are just tender. Take them off the heat and let them cool a bit.

Step 5

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

Step 6

Finish by sprinkling the toasted sesame seeds on top and garnish with some chopped green onions and fresh cilantro. Enjoy!