SUNSET® Rainbow Buddha Bowl
Created By Chef Mooking
Serves
4SUNSET® Rainbow Buddha BowlServes 4
Prep Mins
5050 Mins 15 Mins 65 Mins
Cooking Mins
15
Ingredients
- 1 Aloha™ pepper, cut into thin rings
- 2 cups Angel Sweet® tomatoes, halved
- 2 cups brown rice, cooked
- 2 cups purple cabbage, shredded
- 1 avocado, peeled and sliced
- 1 (19 oz) can chickpeas, rinsed and drained
- 1 package pea shoots
- Orange Ginger Vinaigrette (recipe below)
- Sea salt to taste
- Freshly ground black peppercorns to taste
- 2 limes, cut into wedges
- ¼ cup fresh basil, chopped
Orange Ginger Vinaigrette
- ½ cup fresh orange juice
- 1 Tbsp orange zest
- ¼ cup rice vinegar
- 2 Tbsp fresh ginger, grated
- 1 Tbsp fresh coriander, chopped
- 1 Tbsp honey
- ½ cup grapeseed oil
Directions
Buddha Bowl
Divide equal amounts of rice, vegetables, chickpeas, and pea shoots into four bowls. Drizzle with Orange Ginger Vinaigrette. Season with salt and pepper. Serve with lime wedges and garnish with chopped basil.
Vinaigrette
Add all ingredients to a blender or food processor and combine until smooth and creamy.
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