Vegan Brown Rice Buddha Bowl

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ou probably have already noticed a #Buddhabowl all over social medias. Basically it is a bowl of grains, fresh or cooked vegetables some toppings and a dressing. A really good healthy and balanced dish.

So here is my variation of this dish – Vegan Brown Rice Buddha Bowl with a little Asian twist to add extra flavour kick. Quick easy and filling lunch to take to work!



Prep time:
Cooking time:
Serves:
15 minutes
20 minutes
2 persons

Ingredients: 

150g Brown Rice

100g Cherry Vine Tomatoes

60g Mangetout

150g Mushroom

150g Cooked Beetroot

130g Carrot

1tsp Coriander Seeds

1tbsp Sherry Vinegar

60ml Olive Oil

1 tsp Sugar

½ tsp Salt

½ tsp Gochujang

1tsp Soya Sauce

1 Large Avocado

Method:

1. Preheat the oven to 180C or 355F degrees.

2. First of all, lets cook the rice. The proportion of water to brown rise that works for me is 1.5 parts of water to 1 part of rice. For this recipe it is approx. 230ml of water. Simmer for 20min.

3. While rice is cooking, prepare the rest of the vegetables. Sprinkle tomatoes and mushrooms with a little bit of olive oil and put in the oven for 15min to roast.

4. Using  the mandoline slicer shred the cooked beetroot and set aside. If you cooking your beet from scratch here is a link to Marin Mama Cooks’s recipe on how to roast the beetroot. 

5. Next shred the carrots. Carrot is going to be marinated. Add coriander seeds, sherry vinegar, soy sauce, sugar, salt and gochujang to the shredded carrots. In a small pan bring the olive oil to a very high temperature. Be careful and extra cautious. Pour the oil over the carrots and set aside.

6. Boil the mangetout for few minutes so the get a little softer but still crunchy.

7. Peel and slice the avocado. Use a splash of lemon juice to prevent avocado from going dark.

8. Put the cooked rice into the bowl, arrange the vegetables on top and use the marinate from the carrots as a dressing. Serve warm or cold. 


Print this recipe and create your own recipe book with VEGETARIAN DEPARTMENT | VegDept.com


Vegan Brown Rice Buddha Bowl | VEGETARIAN DEPARTMENT


I usually add some black wild rice to my regular or brown rice.

It has got a lot of health benefits for your digestive system, immune system and overall wellbeing.


Vegan Brown Rice Buddha Bowl | VEGETARIAN DEPARTMENT


Vegan Brown Rice Buddha Bowl | VEGETARIAN DEPARTMENT


Gochujang – is a traditional Korean paste used to spice up stir-fry’s and soups.

Add it to your kimchi for a nice kick. But don’t panic, if you cannot find it just add some red hot pepper instead.


 Vegan Brown Rice Buddha Bowl | VEGETARIAN DEPARTMENT


 Just like in many countries around the world, there is a pancake day in Russian and it is called “Maslenytsa”.


Vegan Brown Rice Buddha Bowl | VEGETARIAN DEPARTMENT


Vegan Brown Rice Buddha Bowl | VEGETARIAN DEPARTMENT


Vegan Brown Rice Buddha Bowl | VEGETARIAN DEPARTMENT


 Print this recipe and create your own recipe book with VEGETARIAN DEPARTMENT | VegDept.com

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