SUNSET® Rainbow Buddha Bowl

Created By Chef Mooking

Serves

4

Prep Mins

50

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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