April 6, 2017

Buddha Bowl with Leek and Carrots | Plant Based, Oil Free

healthy buddha bowl with leek and carrots

There is nothing quite as satisfying as a buddha bowl loaded with healthy ingredients. The recipe for a buddha bowl is so versatile, you can use anything you have on hand. Don't have any carrots? Use beets instead. Don't have any leek? Use a bunch of green onions or a large sweet opinion in its place. If you love mushrooms, throw some of those in! It's basically a do-it-yourself plant based bowl filled with food that's good for you.

Buddha Bowl with Leek and Carrots

1 cup short grain brown rice, washed and drained
1 cup filtered water
1 celery rib, diced (optional)
1 carrots, chopped
1 leek, sliced
2 garlic cloves, minced
4 tbsp tahini
4 tbsp hemp hearts
1/2 tsp cayenne pepper (optional)
Salt and pepper to taste

Serves 2

Add brown rice, water and celery to in the Instant Pot and set it to manual for 12 minutes on high pressure. Including diced celery with the rice adds a nice texture and flavor. While the rice is cooking, steam the carrots and leek in a separate pot until desired doneness. Drain the carrots and leek in a colander and set aside.

Once the rice is finished, release pressure and divide the rice between two bowls. Use bowls larger than you think you need to allow room for mixing all the ingredients together. Divide leek, carrot, garlic, tahini, hemp hearts, and cayenne pepper between two bowls. Give each buddha bowl a good stir and enjoy. Season with salt and freshly ground pepper to individual taste.

What do you like to put in your buddha bowl?