09/27/2022
Asian Veggie Buddha Bowl
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I N G R E D I E N T S
1 Β½ c frozen shelled edamame
1 Β½ c snap peas, trimmed and roughly chopped
4 c kale, stems removed and roughly chopped
1 large cucumber, thinly sliced
1 small bunch of green onion, sliced
2 ripe avocados, pitted and sliced
1 (15 oz) can of chickpeas
2 c brown rice, cooked
2 Tbsp tamari or low-sodium soy sauce
ΒΌ c extra-virgin olive oil
1 tsp salt
1 tsp chili powder
Β½ tsp black pepper
Β½ tsp red pepper flakes
Β½ tsp garlic powder
ΒΌ tsp cumin
D R E S S I N G
β
c extra-virgin olive oil
β
c rice vinegar
2 large carrots, peeled and roughly chopped
2 in piece of fresh ginger, peeled and roughly chopped
1 lime
1 Β½ Tbsp honey or maple syrup
1 Β½ tsp toasted sesame oil
A pinch of salt
G A R N I S H
Carrot ginger dressing (recipe below)
Toasted sesame oil
Sesame seeds
White flaky salt
Fresh lime juice
R E C I P E
1. To make the dressing, add olive oil, rice vinegar, carrots, ginger, lime juice, honey, sesame oil, and salt into a food processor or blender and blend until desired consistency
2. Cover and chill in fridge until needed
3. Drain and rinse the chickpeas and generously season in a bowl with olive oil, salt, pepper, red pepper flakes, cumin, garlic powder, and chili powder
4. Transfer chickpeas to the air fryer and cook at 385Β°F for 15min, tossing half way through
5. Massage a drizzle of olive oil into kale leaves and season with salt, mixing well
6. After chickpeas are removed, add kale to the air fryer and cook at 350Β°F for 6min, tossing halfway through
7. Fill a pot half way with water, bring to a rapid boil
8. Add the rice, keeping heat on high and cook for 15-20min, until al dente
9. Add in the edamame and cook for 3min
10. Add in the snap peas and cook for 2min
11. Drain all of the excess water from the mixture, stir in tamari, and set aside
12. Divide the rice mixture evenly amongst the bowls
13. Top with cucumber, green onions, crispy kale, crispy chickpeas, and avocado
14. Top avocado with a few drops of sesame oil, sesame seeds, and white flaky salt
15. Generously drizzle over carrot ginger dressing and fresh lime juice
Enjoy!
