Buddha Bowl
Buddha Bowls are healthy, versatile and easily made gluten free. The key is to include lots of variety and artfully assemble your bowl. Drizzle the dressing over top and eat from around the bowl.
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Servings: 2 bowls
Ingredients
- 2 cups cooked brown rice (white rice, quinoa or any gluten free grain)
- 1 cup chopped cucumber
- 1 cup spinach
- 1 cup thinly sliced cabbage (or bagged coleslaw mix)
- ½ red pepper, sliced
- ½ cup bean sprouts
- 1 cup cubed mango
FINISHING – peanuts, thinly sliced green onion and/or chopped cilantro
PEANUT DRESSING
- 1 small garlic clove, minced
- 2 tablespoon peanut butter
- ¼ cup lime juice
- 1 tablespoon gluten free soy sauce
- 1 tablespoon honey (or maple syrup for vegan)
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
Instructions
PEANUT DRESSING
- In a small bowl whisk together peanut butter, lime juice, soy sauce and honey. Continue whisking and add sesame oil and olive oil until smooth. Set aside until ready to serve.
ASSEMBLING
- Put generous portion of rice on bottom of bowl. Warm or room temperature is preferred, not cold out of the fridge.
- Top with cucumber, spinach, cabbage or coleslaw, red pepper, bean sprouts and mango.
- Sprinkle with peanuts, green onion and/or cilantro. Drizzle with peanut dressing. Makes 2 bowls.