This recipe starts with a base of brown rice, steamed edamame and vegetables. They all miraculously cook together in one pot (this would actually be a super easy meal in itself). I chose edamame over tofu since it’s so easily incorporated.
For the vegetables, you can choose from snap peas, snow peas or broccoli. If you have another favorite vegetable that steams well, I bet it will work.
Then, add some of your favorite chopped raw veggies and greens to the mix (I can vouch for cabbage, romaine, spinach, and kale). Sliced cucumber on the side makes a lovely accent.
The Buddha bowl isn’t quite complete without ripe avocado, which we’ll dress up with toasted sesame oil, sesame seeds and flaky sea salt. I roughly stole that idea from a delicious vegetarian platter that I ordered in Morocco this spring. It’s a great snack on its own, and I’m sure you’ll see that component again soon.