Description
Rumor out there is that to eat healthier, more nutrient foods…make sure it’s colorful! I don’t think they meant my candy stash … So instead I’ll make myself a Rainbow Buddha Bowl.
Ingredients
Rainbow Buddha Bowl
-
2 cups cooked short-grain brown rice, warmed
-
4 cups finely shredded red cabbage
-
1 red bell pepper, diced
-
1 cup shredded carrots, or peeled carrot ribbons
-
1 (14 oz. can) Chickpeas, drained
-
2 ripe avocados, halved, pitted and thinly sliced into long strips
-
¼ cup cilantro, chopped
-
Lime wedges
-
½ cup feta cheese, crumbled
-
½ cup almonds, finely chopped
Citrus Cilantro Vinaigrette
- 1 teaspoon finely grated orange zest
-
1/4 cup orange juice
-
1 teaspoon finely grated lime zest
-
2 tablespoons freshly squeezed lime juice (from 1 lime)
-
2 tablespoons rice vinegar
-
1 tablespoon honey
-
1 tablespoon cilantro, finely chopped
-
Pinch of kosher salt
-
¼ teaspoon cracked black pepper
-
½ cup canola oil
Instructions
- Cook rice according to package directions on the stovetop or in a rice cooker. I like cooking my rice in chicken broth for added flavor.
-
In the meantime, prep your vegetables. Shred your cabbage and carrots and dice your bell pepper. Drain chickpeas and slice avocados. Season avocados with salt and pepper.
-
Prepare the dressing by combining all of the dressing ingredients in a mason jar with a tight fitting lid. Shake until thoroughly combined then season to taste with salt and pepper as needed.
-
Once rice is cooked, stir in cilantro and season to taste with salt and pepper.
-
Transfer rice to large serving bowl, top evenly with red cabbage, bell peppers, carrots, chickpeas, and avocado.
-
Drizzle with Citrus Vinaigrette top evenly with almonds and feta, . Serve with lime wedges and cilantro.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Keywords: Grain Bowl