Rainbow Veggie Buddha Bowl (Printable Version)

A nourishing bowl with colorful vegetables, hearty grains, and zesty sesame ginger dressing.

# What You Need:

→ Grains

01 - 1 cup brown rice or quinoa, uncooked
02 - 2 cups water

→ Fresh Vegetables

03 - 1 cup cherry tomatoes, halved
04 - 1 cup shredded red cabbage
05 - 1 cup shredded carrots
06 - 1 yellow bell pepper, thinly sliced
07 - 1 cup broccoli florets, lightly steamed or raw
08 - 1 avocado, sliced

→ Protein

09 - 1 cup cooked chickpeas, canned, drained and rinsed

→ Toppings

10 - 2 tablespoons sesame seeds
11 - 2 tablespoons chopped fresh cilantro or parsley
12 - 2 green onions, sliced

→ Sesame Ginger Dressing

13 - 3 tablespoons toasted sesame oil
14 - 3 tablespoons tamari or soy sauce
15 - 2 tablespoons rice vinegar
16 - 1 tablespoon maple syrup or honey
17 - 1 tablespoon freshly grated ginger
18 - 1 clove garlic, minced
19 - Juice of 1 lime

# Step-by-Step:

01 - Rinse brown rice or quinoa thoroughly under cold water. Add to a medium saucepan with 2 cups of water, bring to a boil, then reduce heat and simmer covered for 15 to 20 minutes until tender and water is absorbed. Fluff with a fork and set aside.
02 - While grains cook, wash and chop all vegetables according to specifications: halve cherry tomatoes, shred red cabbage and carrots, thinly slice bell pepper, and cut broccoli into florets.
03 - In a small mixing bowl, whisk together toasted sesame oil, tamari or soy sauce, rice vinegar, maple syrup, freshly grated ginger, minced garlic, and fresh lime juice until well emulsified and combined.
04 - Lightly steam broccoli florets for 3 to 4 minutes until tender-crisp, or leave raw for additional crunch and texture depending on preference.
05 - Divide cooked grains evenly among four serving bowls. Arrange cherry tomatoes, red cabbage, carrots, bell pepper, broccoli, avocado slices, and chickpeas on top in distinct sections to create a colorful rainbow presentation.
06 - Drizzle each bowl generously with sesame ginger dressing. Top with sesame seeds, fresh cilantro or parsley, and sliced green onions. Serve immediately.

# Expert Advice:

01 -
  • It tastes like a restaurant dish but comes together faster than ordering delivery.
  • Every bite has different textures and temperatures that keep things interesting.
  • You can throw whatever vegetables are hanging around your fridge into the mix without apology.
02 -
  • Don't add the avocado until you're about to eat—it browns faster than you'd think, which is tragic for something so pretty.
  • The dressing keeps in the fridge for a week, so make extra and use it on salads, grain bowls, or literally anything that needs a ginger wake-up call.
03 -
  • Toast your sesame seeds in a dry pan for thirty seconds right before eating—it wakes up the flavor in a way that feels almost magical.
  • If you're in a rush, skip the fancy grain and use cauliflower rice instead, which cooks in five minutes and keeps things lighter if that's what you're after.
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