Brown Rice Buddha Bowl
This nourishing, beautiful brown rice Buddha bowl features chicken, bell peppers, carrots, edamame and a delicious soy ginger dressing.
Yield: 4 servings
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!
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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
Serving: 1serving | Calories: 419kcal | Carbohydrates: 30g | Protein: 23g | Fat: 24g | Saturated Fat: 2g | Polyunsaturated Fat: 20g | Cholesterol: 26mg | Sodium: 383mg | Fiber: 8g | Sugar: 4g
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