Build-Your-Own Buddha Bowl

YIELD: 2 serving

PREP TIME: 10  MINS
COOK TIME: 0 MINS

INGRIEGENTS:

• 2 1/2 cup short-grain brown rice or long-grain brown rice, rinsed
• 1 cup frozen unshelled edamame
• 1 cup trimmed and roughly chopped snap peas or snow peas, or thinly sliced broccoli florets
• 2 to 4 tablespoons reduced-sodium tamari or soy sauce, to taste
• 2 tablespoons FreshZen Ginger Scallion Classic pesto
• 1 cup chopped red cabbage or spinach or romaine lettuce or kale (ribs removed)
• 1 cup of cooked squash cubed
• 1 cup of chickpeas
• 1 cup chopped tomatoes 
• 2 tablespoons sesame oil

Garnishes  (optional)

2 small cucumber, very thinly sliced
Thinly sliced green onion (about 1/2 cup)
Lime wedges
Flaky sea salt

INSTRUCTIONS

1. Bring a large pot of water to boil (ideally about 5 cups of  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  or (veggie of choice) and cook for 2 more minutes covered. 
2. Drain well, and return the rice and veggies to the pot. Season to taste with 1 to 2 tablespoons of tamari or soy sauce, and FreshZen Ginger Scallion stir to combine.
3. Divide the rice/veggie mixture and raw veggies into 2 bowls. Arrange cucumber slices along the edge of the bowl (see photos). Drizzle lightly bowl with sesame oil, FreshZen ginger scallion, tamari sauce mixture and top with sliced green onion. Place a lime wedge or 2 in each bowl.
4. If you intend to have leftovers, wait to complete step 3 just before servingLeftover bowls keep well for 4 to 5 days in the refrigerator..