Name: Vegetable Buddha Bowls with Carrot Ginger Dressing
Prep time: 20 min
Cook time: 26 min
Yield: 4 servings
Cuisine: Modern
Ingredients: 1 cup short-grain brown rice; 1 1/4 cups vegetable stock (divided); 2 1/2 tbsp extra-virgin olive oil; 2 1/2 tbsp apple cider vinegar; 2 large carrots (peeled and thinly sliced, divided); 1 tbsp fresh ginger (peeled and chopped); 1 tbsp fresh lime juice; 1/4 tsp pure stevia powder; 3/4 tsp toasted sesame oil; 1/8 tsp salt; 1 1/2 cups frozen shelled edamame (thawed); 1 1/2 cups broccoli florets (thinly sliced ); 4 cups red cabbage (thinly sliced ); 1 medium cucumber (thinly sliced); 2 medium avocados (peeled, pitted, and thinly sliced); 2 tbsp sesame seeds; 2 scallions (thinly sliced)

Vegetable Buddha Bowls with Carrot Ginger Dressing

By :The I Love my Instant Pot Anti-Inflammatory Diet Recipe Book by Maryea Flaherty

instant pot vegan recipe, instant pot, instant pot Buddha bowl recipe, buddha bowl

“Buddha bowl” is a name for an entire meal, usually vegan, in a bowl. Buddha bowls often start with a grain, have a plant protein of some kind, and lots and lots of vegetables. The Carrot Ginger Dressing in this bowl is not only a delicious and vibrant dressing, it also has powerful anti-inflammatory powers thanks to both the ginger and carrots!

Course

Dinner, Main Course

Cuisine

Modern

Difficulty

Medium

Browse Category

Vegan & Vegetarian

Duration

30-60 min

Diet	Plant-Based, Vegan, Vegetarian

Cooking Technique

Pressure Cook, Sauté

Main Ingredient

Avocado, Broccoli, Brown Rice, Carrot, Cucumber, Ginger, Red Cabbage

Keyword

Buddha bowl recipe, instant pot Buddha bowl recipe, instant pot recipe, instant pot vegan recipe, instant pot vegetables, instant pot vegetarian recipes, pressure cooker recipes, vegan, vegan recipes

Prep Time

20 minutes

Cook Time

26 minutes

Servings

4 servings

Ingredients

1 cup short-grain brown rice
1 1/4 cups vegetable stock divided
2 1/2 tbsp extra-virgin olive oil
2 1/2 tbsp apple cider vinegar
2 large carrots peeled and thinly sliced, divided
1 tbsp fresh ginger peeled and chopped
1 tbsp fresh lime juice
1/4 tsp pure stevia powder
3/4 tsp toasted sesame oil
1/8 tsp salt
1 1/2 cups frozen shelled edamame thawed
1 1/2 cups broccoli florets thinly sliced
4 cups red cabbage thinly sliced
1 medium cucumber thinly sliced
2 medium avocados peeled, pitted, and thinly sliced
2 tbsp sesame seeds
2 scallions thinly sliced

Course

Dinner, Main Course

Cuisine

Modern

Difficulty

Medium

Browse Category

Vegan & Vegetarian

Duration

30-60 min

Diet	Plant-Based, Vegan, Vegetarian

Cooking Technique

Pressure Cook, Sauté

Main Ingredient

Avocado, Broccoli, Brown Rice, Carrot, Cucumber, Ginger, Red Cabbage

Keyword

Buddha bowl recipe, instant pot Buddha bowl recipe, instant pot recipe, instant pot vegan recipe, instant pot vegetables, instant pot vegetarian recipes, pressure cooker recipes, vegan, vegan recipes

Prep Time

20 minutes

Cook Time

26 minutes

Servings

4 servings

Ingredients

1 cup short-grain brown rice
1 1/4 cups vegetable stock divided
2 1/2 tbsp extra-virgin olive oil
2 1/2 tbsp apple cider vinegar
2 large carrots peeled and thinly sliced, divided
1 tbsp fresh ginger peeled and chopped
1 tbsp fresh lime juice
1/4 tsp pure stevia powder
3/4 tsp toasted sesame oil
1/8 tsp salt
1 1/2 cups frozen shelled edamame thawed
1 1/2 cups broccoli florets thinly sliced
4 cups red cabbage thinly sliced
1 medium cucumber thinly sliced
2 medium avocados peeled, pitted, and thinly sliced
2 tbsp sesame seeds
2 scallions thinly sliced

Instructions

Place the rice and 1 cup stock in the inner pot. Secure the lid.
Press the Manual or Pressure Cook button and adjust the time to 24 minutes.
While the rice is cooking, make the dressing. In a powerful blender, blend the olive oil, vinegar, half of the carrot slices, ginger, lime juice, stevia, sesame oil, and salt until the mixture is super smooth. Set aside.
When the timer beeps, let pressure release naturally until float valve drops and then unlock lid. Use a fork to fluff the rice. Press the Cancel button.
Press the Sauté button and add 1/4 cup stock with the edamame and broccoli. Gently stir and then let them cook until warm, about 2 minutes.
To assemble the Vegetable Buddha Bowls, spoon one quarter of the rice mixture into each of the four bowls. Add one quarter each of the remaining carrot slices, cabbage, cucumber, and avocado slices to each bowl, keeping the ingredients separated. Sprinkle one quarter of the sesame seeds and scallions over each bowl and drizzle with one quarter of the Carrot Ginger Dressing.

Recipe Notes

The I Love my Instant Pot Anti-Inflammatory Diet Recipe Book by Maryea Flaherty

175 anti-inflammatory diet recipes to make for the hottest kitchen appliance—the Instant Pot®—for those who want fast, delicious meals the whole family will love. Chronic inflammation is a major health risk and can wreak havoc on your body, contributing to many types of diseases. But preventing and/or reducing inflammation doesn’t have to be an overwhelming challenge. Diet—particularly one high in processed, fatty, and sugary foods—is one of the main causes of chronic inflammation, but by introducing anti-inflammatory meals into your diet, you can reduce inflammation and enjoy a healthier lifestyle. The Instant Pot can be used to create healthy anti-inflammatory meals that are quick, easy, and most importantly delicious. With 175 recipes and photographs throughout, this cookbook is perfect for those who follow an anti-inflammatory diet. Whether you are new to the Instant Pot or an expert, this easy-to-understand cookbook takes you step-by-step through exactly how the Instant Pot works and offers simple recipes that anyone can follow. The “I Love My Instant Pot®” Anti-Inflammatory Diet Recipe Book shows you how to make satisfying, whole-food dishes from breakfast to dinner and from snacks to dessert. Discover how quick and easy it is to follow the anti-inflammatory diet using everyone’s favorite cooking appliance. This cookbook makes creating healthy recipes in your Instant Pot easier than ever! Maryea Flaherty is the blogger behind Happy Healthy Mama, a healthy lifestyle blog that inspires others to live their healthiest life. She's been blogging since 2010 and her work has been featured on Self, BuzzFeed, Greatist, Foodgawker, Tastespotting, Finding Vegan, and in Low Sugar Living magazine. She is the author of The “I Love My Instant Pot” Anti-Inflammatory Diet Recipe Book and Anti-Inflammatory Drinks for Health.