This nourishing, beautiful brown rice Buddha bowl features chicken, bell peppers, carrots, edamame and a delicious soy ginger dressing.

I love how nourishing a Buddha bowl sounds. I do lots of variations of these for dinner because they are so versatile, so customizable and so darn delicious!

Plus, I just feel good eating them.

Some favorites include bean and rice bowls and vegetarian Greek grain bowls for a vegetarian option, chicken shawarma rice bowls and salsa chicken grain bowls.

Today's recipe for brown rice Buddha bowls features chicken, edamame, bell peppers and carrots.

It's all drizzled with a 5-minute soy ginger dressing that just ties everything together and puts these bowls over the top.

These bowls are colorful and so delicious. They'd make a great lunch or easy dinner.

OK, let's get cooking.

Brown rice Buddha bowl | FamilyFoodontheTable.com

Now, I’ve got some notes, tips and substitutions coming up below on how to make bang bang shrimp. Just tryin’ to be helpful.

If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.

Ingredient Notes:

Brown rice: This is my go-to grain for this recipe, but you could certainly use white rice or a jasmine or basmati rice. You could also substitute farro, quinoa or another grain if preferred.
Edamame: You can buy cooked, shelled frozen edamame and just thaw it to use for this recipe. Or cook it yourself while the brown rice is cooking.
Chicken: This needs to be already cooked for this recipe, so please plan accordingly. You can use grilled or roasted chicken or use a rotisserie chicken from the store.
Veggies: Feel free to swap in any of your favorite veggies for these bowls.
Dressing: The homemade soy ginger dressing is so, so good. You could also use your favorite Asian-style store-bought dressing.

A brown rice bowl with chicken, colorful bell peppers, edamame, carrot sticks and sesame seeds sprinkled on top.

This recipe is very versatile and flexible.

Speaking of, here are a few ideas for other variations you can try. (As I said, I LOVE making bowls!)

Recipe Variations:

* Leave off the chicken and make this a vegetarian meal.

* Use chickpeas instead of the edamame.

* Add sliced sugar snap peas to this with the other veggies, or in place of a veggie.

* Try topping with ¼ cup chopped peanuts for some extra crunch.

Last thing, you can definitely meal prep this to have on hand for lunch or dinner later in the week.

I recommend arranging everything in your container and storing the dressing separately. Then you are ready to heat, add the dressing and enjoy.

I hope you give this a try for a new fun bowl recipe.

Enjoy!

XO,

Kathryn

Yield: 4 servings

Brown Rice Buddha Bowl

Name: Brown Rice Buddha Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Asian
Ingredients: 1 1/4 cups brown rice; 2 (7-8 oz) boneless, skinless chicken breasts, cooked and sliced or small diced; 2 cups edamame, cooked; 1 teaspoon canola oil; 1 bell pepper, thinly sliced (any color or a mix); 2-3 carrots, thinly sliced (or about 10 baby carrots, thinly sliced vertically - or sub 1 cup matchstick carrots); 4 green onions, sliced on diagonal; Toasted sesame seeds, to sprinkle; 1/4 cup canola oil; 2 tablespoons rice wine vinegar; 2 tablespoons low-sodium soy sauce (see notes); 1 tablespoon spicy chile and garlic sauce (see notes); 2 teaspoons fresh grated ginger (or sub a heaping ½ teaspoon of ground ginger)

This nourishing, beautiful brown rice Buddha bowl features chicken, bell peppers, carrots, edamame and a delicious soy ginger dressing.

Prep Time 10 minutes

Cook Time 30 minutes

Inactive Time 5 minutes

Total Time 45 minutes

Ingredients

1 ¼ cups brown rice
2 (7-8 oz) boneless, skinless chicken breasts, cooked and sliced or small diced
2 cups edamame, cooked
1 teaspoon canola oil
1 bell pepper, thinly sliced (any color or a mix)
2-3 carrots, thinly sliced (or about 10 baby carrots, thinly sliced vertically - or sub 1 cup matchstick carrots)
4 green onions, sliced on diagonal
Toasted sesame seeds, to sprinkle

For the dressing:

¼ cup canola oil
2 tablespoons rice wine vinegar
2 tablespoons low-sodium soy sauce (see notes)
1 tablespoon spicy chile and garlic sauce (see notes)
2 teaspoons fresh grated ginger (or sub a heaping ½ teaspoon of ground ginger)

Instructions

Cook brown rice according to package directions.
Meanwhile, cook the edamame. (Or thaw if using frozen.)
While the brown rice and edamame are cooking, make your dressing. Add all of the dressing ingredients to a jar or small tupperware container and shake it up. It will settle as you prep everything else, so just give it one more good shake before you use it.
Next, slice all your veggies and the cooked chicken.
Heat the canola oil in a medium skillet over high heat. Add the sliced peppers and carrots and stir fry for 2-3 minutes, until slightly softened. Throw in your chicken and edamame and stir for another minute to let everything heat up. Turn off the heat.
Once the brown rice is cooked, divide it among your serving bowls and top with the chicken and veggie mixture. Sprinkle with green onions and sesame seeds and then drizzle with the dressing. Serve immediately and enjoy!

Notes

Brown rice: This is my go-to grain for this recipe, but you could certainly use white rice or a jasmine or basmati rice. You could also substitute farro, quinoa or another grain if preferred.

Edamame: You can buy cooked, shelled frozen edamame and just thaw it to use for this recipe. Or cook it yourself while the brown rice is cooking.

Chicken: This needs to be already cooked for this recipe, so please plan accordingly. You can use grilled or roasted chicken or use a rotisserie chicken from the store.

Veggies: Feel free to swap in any of your favorite veggies for these bowls.

Dressing: The homemade soy ginger dressing is so, so good. You could also use your favorite Asian-style store-bought dressing.

Make ahead: If you are meal prepping this recipe, cook everyting and divide into bowls or containers for storing. Keep the dressing separate in a small jar. When ready to enjoy, heat the rice, chicken and veggie mixture until warmed through, then drizzle with the dressing and enjoy.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 419Total Fat: 24gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 26mgSodium: 383mgCarbohydrates: 30gFiber: 8gSugar: 4gProtein: 23g