Brown rice buddha bowl
48 min
Brown rice, loads of vegetables, tofu and chickpeas are topped with a spicy Thai-style dressing and toasted sesame seeds in this nourishing vegan buddha bowl. I like to cook rice in a pressure cooker but you can use whatever cooking method you prefer.
Buckwheat Queen
1 person made this
Ingredients
Serves: 3
- Rice
- 700ml water
- 185g long-grain brown rice
- 1/2 teaspoon salt
- Dressing
- 1 lime, juiced
- 2 tablespoons olive oil
- 1 tablespoon sesame oil
- 1 tablespoon dried Thai basil
- 1 teaspoon minced hot chilli pepper
- Salad
- 2 tablespoons sesame seeds
- 120g mangetout
- 250g cooked chickpeas, drained
- 225g firm tofu, cut into strips
- 16 pieces of baby corn, cut into bite-sized pieces
- 100g grated carrots
- 1 small green pepper, diced
- 2 spring onions, sliced diagonally
- 2 tablespoons freshly chopped coriander
Method
Prep:30min ›
Cook:18min ›
Ready in:48min
- 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.
- To make the dressing: Whisk lime juice, olive oil, sesame oil, basil and chilli pepper in a small bowl until well combined.
- Toast sesame seeds in a dry, non-stick pan over medium-low heat, stirring occasionally, until evenly browned, about 5 minutes. Transfer to a bowl.
- Cook and stir mangetout in the same pan until bright green, 3 to 5 minutes. Remove from heat and let cool.
- Arrange mangetout, chickpeas, tofu, baby corn, carrots and green pepper over the brown rice. Drizzle dressing over the entire bowl; toss to mix. Sprinkle toasted sesame seeds on top. Garnish with spring onions and freshly chopped coriander.
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