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Build-your-own Buddha Bowl

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Servings: 4

Prep Time: 00:00

Cook Time: 00:00

Main Ingredients

1 1/4 cups short-grain brown rice or long-grain brown rice, rinsed

1 1/2 cups frozen shelled edamame, preferably organic

1 1/2 cups trimmed and roughly chopped snap peas or snow peas, or thinly sliced broccoli florets

1 to 2 tablespoons reduced-sodium tamari or soy sauce, to taste

4 cups chopped red cabbage or spinach or romaine lettuce or kale (ribs removed)

2 ripe avocados, halved, pitted and thinly sliced into long strips

garnishes:

1 small cucumber, very thinly sliced

carrot ginger dressing*

1/2 thinly sliced green onion (about small bunch)

lime wedges

toasted sesame oil, for drizzling

sesame seeds

flaky sea salt

Preparation

1Bring a large pot of water to boil (ideally about 4 quarts water). Once the water is boiling, add the rice and continue boiling for 25 minutes. Add the edamame and cook for 3 more minutes (it’s ok if the water doesn’t reach a rapid boil again). Then add the snap peas and cook for 2 more minutes.

2Drain well, and return the rice and veggies to the pot. Season to taste with 1 to 2 tablespoons of tamari or soy sauce, and stir to combine.

3Divide the rice/veggie mixture and raw veggies into 4 bowls. Arrange cucumber slices along the edge of the bowl (see photos). Drizzle lightly with carrot ginger dressing and top with sliced green onion. Place a lime wedge or 2 in each bowl.

4When you’re ready to serve, divide the avocado into the bowls. Lightly drizzle sesame oil over the avocado, followed by a generous sprinkle of sesame seeds and flaky sea salt. Serve promptly.

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