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Rainbow Buddha Bowls


  • Author: Kelsey Nixon
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x

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.


Scale

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

  1. 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.

  2. 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. 

  3. Once rice is cooked, stir in cilantro and season to taste with salt and pepper.

  4. Transfer rice to large serving bowl,  top evenly with red cabbage, bell peppers, carrots, chickpeas, and avocado.

  5. Drizzle with Citrus Vinaigrette top evenly with almonds and feta, . Serve with lime wedges and cilantro.

Keywords: Grain Bowl