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Brown Rice Buddha Bowl


Basic Bowl

  • 2 cups cooked brown rice
  • 1 cups shredded carrots
  • 2 cups of any green vegetable that you love
  • 2 teaspoons olive oil or additional sesame oil, divided
  • 1 cup chickpeas (drained and rinsed, if using canned)
  • salt/pepper to taste

Almond Butter Sauce

  • 1-2 tablespoons toasted sesame oil
  • ¼ cup gluten free organic tamari
  • ¼ cup 100% pure maple syrup (preferably grade B)
  • 1 garlic cloves
  • 1 Serrano chili pepper
  • ¼ cup almond butter


  1. Whisk together the ingredients for the sauce (sesame oil, tamari, maple syrup, garlic cloves, chili, almond butter) until creamy and smooth.
  2. Toss all the vegetables except the carrots with 1-teaspoon sesame or olive oil and a pinch of salt and pepper. Place in the oven and roast for 20 minutes until just tender.
  3. To assemble, divide the brown rice among 4 bowls, top each bowl with ¼ cup shredded carrots, ½ cup cooked vegetables, ¼ cup garbanzo beans. Drizzle with remaining almond sauce.


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