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.

    3 people made this

    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

    Prep:30min  ›  Cook:18min  ›  Ready in:48min 

    1. 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.
    2. To make the dressing: Whisk lime juice, olive oil, sesame oil, basil and chilli pepper in a small bowl until well combined.
    3. 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.
    4. Cook and stir mangetout in the same pan until bright green, 3 to 5 minutes. Remove from heat and let cool.
    5. 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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    Reviews in English (2)


    I agree with Patrick, a great lunh to take to work. Not a big fan of tofu so I subbed sautéed tempeh. What a great and fun way to "eat the rainbow". Thank you Buckwheat Queen for your recipe. I can tell by all your reviews that your a healthy eater.  -  14 Jan 2018  (Review from Allrecipes US | Canada)


    Great for lunch  -  10 Sep 2017  (Review from Allrecipes US | Canada)