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Brown Rice Buddha Bowl

PREPARATION

10 min(s)

COOKING

35 min(s)

TOTAL

45 min(s)

SERVES

2

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Ingredients


1 1/4 cups water

1 cup brown rice (long grain)

1 1/2 cups frozen shelled edamame

1/2 cup carrot

2 cups sweet potatoes

1 radish

1 avocado

1 tablespoon tamari soy sauce

1 tablespoon sesame seeds

Sea salt to taste

2/3 cup carrot (grated)

2 teaspoons ginger root (chopped fresh ginger)

1/4 cup extra virgin olive oil

2 tablespoons brown rice vinegar

2 tablespoons lemons (squeezed)

1 1/2 teaspoons pure sesame oil

1 tablespoon pure maple syrup

Introduction

This great lunch is built on a base of brown rice, which provides a lot of fiber to help keep you full and keep the digestive system going. It is also a good source of selenium and manganese. On top of helping you relax and reduce stress thanks to their high magnesium content, the sweet potatoes will add vitamin B6 as well as vitamins C and A to the mix.

Preparation

Bring the water, rice, and salt to a boil. Cover and cook on low heat for 35-40 minutes.
Wash, peel and cut the sweet potatoes into cubes. Boil water in a large pot, and add the sweet potatoes. Let them cook until they are soft.
Cook the edamame in boiling water for about two minutes and remove from the heat. Drain and add the tamari or soy sauce and combine well by stirring.
Set aside and prepare the carrot - ginger dressing. Place the carrot, ginger, olive oil, rice vinegar, lemon juice, sesame oil and maple syrup in a blender. Process the ingredients until the dressing is smooth. Adjust the seasoning to your taste buds.
Arrange the rice in a bowl. Add the vegetables (radish, sweet potatoes, carrots) avocado and edamame.
Pour the carrot-ginger dressing and enjoy!
Blender Required
Dairy Free
Low Cholesterol
Salad
Vegan
Lunch