Buddha Bowl Recipe
Recipe By Cookie and Kate
This buddha bowl recipe is super fresh, delicious and versatile The rice and veggies and dressing can be made in advance and stored in the refrigerator. Recipe yields 4 meal-sized bowls.
4.2
16 Rating -
Rate
Vegdiet
1hr total
30minsPrep
30minsCook
1hr total
30m.Prep
30m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Buddha Bowl Recipe
- 0.31 cup Short grain brown rice or long grain brown rice, rinsed
- 0.38 cup Frozen shelled edamame, preferably organic
- 0.38 cup Trimmed and roughly chopped snap peas or snow peas, or thinly sliced broccoli florets
- 1/4-1/2 tablespoon Reduced sodium tamari or soy sauce, to taste
- 1 cup Chopped red cabbage or spinach or romaine lettuce or kale
- 1/2 Ripe avocados, halved, pitted and thinly sliced into long strips
- 1/4 Small cucumber, very thinly sliced
- As required Carrot ginger dressing
- As required Thinly Sliced Green Onion
- As required Lime wedges
- As required Toasted sesame oil, for drizzling
- As required Sesame Seeds
Nutrition
value
value
421
calories per serving
4 g Fat22 g Protein73 g Carbs13 g FiberOther
Current Totals
- Fat4g
- Protein22g
- Carbs73g
- Fiber13g
MacroNutrients
- Carbs73g
- Protein22g
- Fiber13g
Fats
- Fat4g
Vitamins & Minerals
- Calcium292mg
- Iron7mg
- Vitamin A828mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B34mg
- Vitamin B6< 1mg
- Vitamin B9423mcg
- Vitamin B120mcg
- Vitamin C207mg
- Vitamin E2mg
- Copper2mcg
- Magnesium177mg
- Manganese1mg
- Phosphorus372mg
- Selenium< 1mcg
- Zinc2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Cookie and Kate