Rainbow Veggie Buddha Bowl (Print Version)

Colorful vegetables and grains with zesty sesame ginger dressing. Nourishing plant-based meal ready in 45 minutes.

# What You'll Need:

→ Grains

01 - 1 cup brown rice or quinoa, uncooked
02 - 2 cups water

→ Fresh Vegetables

03 - 1 cup cherry tomatoes, halved
04 - 1 cup shredded red cabbage
05 - 1 cup shredded carrots
06 - 1 yellow bell pepper, thinly sliced
07 - 1 cup broccoli florets
08 - 1 avocado, sliced

→ Protein

09 - 1 cup cooked chickpeas, drained and rinsed

→ Toppings

10 - 2 tablespoons sesame seeds
11 - 2 tablespoons fresh cilantro or parsley, chopped
12 - 2 green onions, sliced

→ Sesame Ginger Dressing

13 - 3 tablespoons toasted sesame oil
14 - 3 tablespoons tamari or soy sauce
15 - 2 tablespoons rice vinegar
16 - 1 tablespoon maple syrup or honey
17 - 1 tablespoon freshly grated ginger
18 - 1 clove garlic, minced
19 - Juice of 1 lime

# How-To Steps:

01 - Rinse brown rice or quinoa under cold water. Add to a medium saucepan with 2 cups water, bring to a boil, then reduce heat and simmer covered for 15 to 20 minutes until tender. Fluff with a fork and set aside.
02 - While grains cook, wash and chop all fresh vegetables as specified: halve cherry tomatoes, shred cabbage and carrots, slice bell pepper thinly, cut broccoli into florets, and slice avocado.
03 - In a small mixing bowl, whisk together toasted sesame oil, tamari or soy sauce, rice vinegar, maple syrup, grated ginger, minced garlic, and lime juice until well combined. Adjust seasoning as needed.
04 - Lightly steam broccoli florets for 2 to 3 minutes until tender-crisp, or leave raw for maximum crunch, based on preference.
05 - Divide cooked grains evenly among four serving bowls. Arrange cherry tomatoes, red cabbage, carrots, yellow bell pepper, broccoli, avocado, and chickpeas on top in separate sections to create a vibrant rainbow effect.
06 - Drizzle each bowl generously with sesame ginger dressing. Top with sesame seeds, fresh cilantro or parsley, and sliced green onions. Serve immediately.

# Expert Tips:

01 -
  • It comes together in under an hour and tastes like you spent all day planning it.
  • The sesame ginger dressing is addictive enough that you'll find yourself drizzling it on things that have nothing to do with vegetables.
  • You can prep everything Sunday and assemble bowls throughout the week without losing your mind to monotony.
02 -
  • Don't assemble these more than a few hours ahead or the cabbage will soften and the whole thing loses its textural magic.
  • The dressing is honestly better if you let it sit for five minutes after mixing—the flavors need a moment to get acquainted.
03 -
  • Make a double batch of dressing and keep it in a glass jar in your fridge for the whole week—it'll taste even better on day three.
  • If you're meal-prepping, keep the avocado separate and add it only when you're about to eat so it doesn't brown.
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