Rainbow Buddha bowl is a healthy, filling and a delicious wholesome meal. It's a colorful bowl composed of vegetables proteins, healthy grains and nutrients.
Rainbow in my bowl!!
Rainbow Buddha bowl is a satisfying bowl of goodness, filled with cooked rice, boiled red kidney beans, blanched broccoli, roasted bell peppers and sliced cucumber. I combined this with almond butter lime dressing to give it a touch of sweetness and it just turned out perfect! Buddha bowl is a simple
way where you can also use your leftover food which is sitting in refrigerator.
I had the most indulgent weekend ever. I had lots of chocolates
and yummy treats, so I decided to make Buddha bowl for lunch. I picked up
these gorgeous broccoli and colorful bell peppers at the farmer’s market this
past weekend. Luckily, I had enough cooked rice and beans in my refrigerator to make this power-packed meal.
While each portion of this plate has its own individuality and uniqueness. Red kidney beans are full of protein, fiber, vitamin and
nutrients. Though rice doesn’t offer much in terms of nutrients but is a good source of carbs. You can always switch white rice with brown rice since it has
more nutrients and is relatively low in calories. I totally love the combination of broccoli and bell peppers as they add crunch, color and sweet flavor to the meal. Broccoli is one of my favorite cruciferous vegetable. It is rich in dietary fiber, minerals,
nutrients and antioxidants and bell peppers are rich in antioxidants and other
vitamins.
Buddha bowl is a versatile meal. To make this, obviously you'd have to make rice and beans ahead of time. I always try to make it differently, depending on what is available at my home. Follow these few
simple steps to make a this beautiful Rainbow Buddha Bowl that I have listed below.
RAINBOW BUDDHA BOWL
Serves: 2 People
Preparation time: 10 minutes
Cooking time: 40 minutes
Author: The Food Root
INGREDIENTS
Red Kidney Beans:
3/4 cup red kidney beans
2 cups water
3/4 tablespoon salt or as per taste
Rice:
1 cup rice
2 cups water
3/4 tablespoon salt or as per taste
Broccoli:
1 head broccoli
2 cups water
1/2 tablespoon salt or as per taste
Roast Veggies:
1 tablespoon olive oil
1/2 red bell pepper, thinly sliced
1/2 yellow bell pepper, thinly sliced
1/4 teaspoon chili flakes
3-4 garlic cloves, chopped
1/4 tablespoon salt or as per taste
Chop Raw Veggies
1 cucumber, finely sliced
Dressing
1/4 cup Almond butter
1 tablespoon lemon juice
1 tablespoon soy sauce
1 tablespoon garlic, minced
1 tablespoon ginger, minced
2 tablespoons water
Salt and pepper as per taste
DIRECTIONS
1. Prepare Red Kidney Beans: Wash 3/4 cup red kidney beans, under
the running water. Drain and soak them overnight or in the morning for at least
4-5 hours. After soaking the beans, rinse them with fresh water. Now place a
pressure cooker, add beans with enough water and pressure cook them for at
least 40 minutes on medium-low flame. After 40 minutes, turn off the heat and
wait for the pressure to release completely. Add salt and stir it for few more
minutes till it's properly cooked. Drain the water off the cooked beans and let
it cool for some time.
2. Boil Rice: Rinse 1 cup basmati rice with cold water, soak it
for about 30 minutes. Place a saucepan with double amount of water to boil. Add salt and loosely cover the pan. Reduce the heat and cook the
rice for about 10 minutes. Stir it once and turn off the flame. Let the rice
sit for about 5-7 minutes. Drain the rice using a colander or a strainer. Let it cool for some time.
3. Blanch Broccoli: Wash the broccoli and cut them into large
individual florets. You can also cut the stem into thin circular pieces. Bring
in a large pot of water to boil. When water starts to boil, add broccoli florets
and a pinch of salt into it. Meanwhile, fill a bowl with cold water preferably
with ice cubes in it. Set it aside. After 3-4 minutes remove the florets with
slotted spoon in a colander or a sieve. Now immediately, plunge the florets into the bowl of cold water. After a minute, strain them. Keep it
aside.
4. Roast Veggies: Wash the pepper, slice it into half, remove the
excess seeds and slice off the thin strips length wise. Heat olive oil in a
skillet, add chili flakes followed by sliced bell pepper and sauté until it
turns golden brown, about 5 minutes. Sauté it and season them with salt and
garlic cloves. Toss it for about a minute on medium flame and turn off the flame.
Set it aside.
5. Chop Raw Veggies: Chop any raw veggies you like. It depends on your taste. I added fresh cucumber in my bowl.
6. Prepare the Dressing: To make a dressing, whisk 1/4 cup almond
butter, 1 tablespoon lemon juice, 1 tablespoon soy sauce, 1 tablespoon minced
garlic, 1 tablespoon minced ginger and 2 tablespoons water in a bowl, add salt
and pepper to taste.
7. Assemble: Assemble your bowl, add red kidney beans,
rice, broccoli, roasted bell peppers and sliced cucumber. Season the bowl with salt
and pepper. Drizzle the yummy almond butter lime dressing and gently toss them
to combine. Enjoy!!
