Discover the vibrant world of Buddha Bowls with Carrot Ginger Dressing—a feast for the eyes and a delight for the taste buds! Packed with nourishing ingredients and bursting with flavor, this recipe is not just a meal; it's a celebration of health and wellness. In just 35 minutes, you can create a colorful dish that’s as Instagram-worthy as it is delicious. Whether you're looking for a quick lunch or a light dinner, this Buddha Bowl is your ticket to a satisfying culinary experience that will leave you craving more. Ready to elevate your meal game? Let’s dive into this delightful recipe!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 1 cup cooked brown rice
- 1 cup chickpeas, canned or cooked
- 1 cup mixed greens
- 1 carrot, grated
- 1/2 cucumber, sliced
- 1 avocado, sliced
- 2 tbsp sesame seeds
- For dressing:
- 1/4 cup grated carrot
- 1 tbsp ginger, minced
- 2 tbsp apple cider vinegar
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Prepare the brown rice according to package instructions. If using uncooked rice, rinse thoroughly and cook in a pot with water using a 2:1 water to rice ratio. Once cooked, fluff with a fork and set aside to cool slightly.
- Drain and rinse the chickpeas if using canned. If cooking from dry, simmer chickpeas in water until tender, about 45-60 minutes.
- For the carrot ginger dressing, combine grated carrot, minced ginger, apple cider vinegar, olive oil, salt, and pepper in a blender. Blend until smooth and creamy, about 1-2 minutes.
- Wash and prepare the vegetables: grate one carrot, slice cucumber into thin rounds, and slice avocado into wedges.
- Arrange mixed greens as the base in two serving bowls, creating a colorful and vibrant foundation.
- Divide the cooked brown rice evenly between the two bowls, placing it on one side of the greens.
- Add chickpeas next to the rice in each bowl, distributing them evenly.
- Artfully arrange grated carrot, cucumber slices, and avocado wedges around the rice and chickpeas.
- Sprinkle sesame seeds over the entire bowl for added texture and nutty flavor.
- Drizzle the prepared carrot ginger dressing generously over each bowl just before serving.
- Serve immediately and enjoy your nutritious and colorful Buddha bowl.
Tips
- Perfectly Cooked Rice: To achieve fluffy brown rice, rinse it thoroughly before cooking to remove excess starch. Use a 2:1 water-to-rice ratio and let it rest covered for 10 minutes after cooking to enhance its texture.
- Chickpea Options: If you're short on time, canned chickpeas are a great shortcut—just remember to rinse them well to remove excess sodium. For a heartier option, cook dried chickpeas ahead of time and store them in the fridge for future meals.
- Customize Your Bowl: Feel free to mix and match your vegetables based on what you have on hand! Bell peppers, radishes, or even roasted sweet potatoes can add a delicious twist to your Buddha Bowl.
- Make Ahead Dressing: The carrot ginger dressing can be made in advance and stored in the fridge for up to a week. This not only saves time but also allows the flavors to meld beautifully.
- Add Crunch: For extra texture, consider adding toasted nuts or seeds, such as almonds or pumpkin seeds, to your bowl just before serving.
- Serving Suggestions: Serve your Buddha Bowl with a side of whole grain pita or a light soup for a complete and satisfying meal.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 55g
Protein: 15g
Fat: 20g
Saturated Fat: 3g
Cholesterol: 0mg
