Updated: 2 days ago
The story goes, that Buddha would carry an empty bowl on his journeys, and at the end of each day he would gather up the food given to him by strangers and eat with reflection and gratitude. What a timeless tradition to bring to the table with your family!
Start with these two options (because we LOVE options). One prep, two different bowls, and oodles of satisfaction from your family, and maybe even a little reflection. And never forget to include the #microgreens!
1 1/2 cup brown rice (short or long grain) (for 1-person servings, try microwavable rice bowls)
1 ½ cup organic edamame, frozen/shelled
1 small cucumber, very thinly sliced
2 ripe avocados, halved, pitted, thinly sliced strips (wait to cut until just before serving)
2 tbsp. soy sauce (reduced-sodium), OR certified gluten-free Tamari
Carrot ginger dressing
Green onion, thinly sliced
Toasted sesame oil
Salt & pepper
Bowl #1 toppings:
1 cup snap peas, trimmed, roughly chopped
1 cup red cabbage, chopped
1 cup kale
1 cup Micro Rainbow Mix
Bowl #2 toppings:
1 cup snow peas, trimmed and roughly chopped
1 cup broccoli
1 cup spinach
1 cup Micro Chefs Blend
This recipe has can craft two different Buddha Bowls. Choose the one you like best or make both! Directions below will state #1 or #2!
PREPARE YOUR RICE. This can be done many ways – with a rice cooker, boiling in water, or for convenience, microwaving ready-made bowls of rice. Microwavable rice is most convenient if you’re only making one serving! Choices include brown or white rice, long or short grain, it’s your choice! Set your rice aside.
Bring a large pot of water to boil (about 2 quarts water). Add the Edamame and cook for 3 minutes. Then add the Snap Peas for Bowl #1 and cook 2 more minutes. For Bowl #2, add the Snow Peas and cook for another 2 minutes. Drain well.
PREP YOUR VEGGIES: Depending on which Buddha Bowl you want to make, start with a cutting board and slice or chop your fav veggies. One cup of each is perfect!
Bowl #1: Chop the red cabbage and kale. Bowl #2: Chop the broccoli and spinach.
For either Bowl: Combine rice, edamame and peas. Then add desired veggies. Fold if you like or keep separate. Some like the raw veggies a little warm.
TIME for TOPPINGS: Arrange cucumber slices along the edge of the bowl, green onions, avocados and a lime wedge. Drizzle lightly with carrot ginger dressing and top with sliced green onion. Place a lime wedge or 2 in each bowl.
Season to taste with various dressings. Here, we’ve used a Carrot Ginger dressing in Bowl #1, and Tamari sauce in Bowl #2. Both Bowls are sprinkled with a drizzle of sesame oil and sesame seeds.
MICROGREENS: We’ve chosen 1 cup of Micro Rainbow Mix in Bowl #1 and our colorful, Micro Chef’s Blend in Bowl #2. Both are bright and tasty final touches to these bowls!
EAT WELL. STAY WELL. WITH BRIGHTFRESH!