Vegetable Buddha Bowls with Carrot Ginger Dressing
“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!
Servings Prep Time
4servings 20minutes
Cook Time
Servings Prep Time
4servings 20minutes
Cook Time
  • 1cup short-grain brown rice
  • 1 1/4cups vegetable stockdivided
  • 2 1/2tbsp extra-virgin olive oil
  • 2 1/2tbsp apple cider vinegar
  • 2 large carrotspeeled and thinly sliced, divided
  • 1tbsp fresh gingerpeeled and chopped
  • 1tbsp fresh lime juice
  • 1/4tsp pure stevia powder
  • 3/4tsp toasted sesame oil
  • 1/8tsp salt
  • 1 1/2cups frozen shelled edamamethawed
  • 1 1/2cups broccoli floretsthinly sliced
  • 4cups red cabbagethinly sliced
  • 1 medium cucumberthinly sliced
  • 2 medium avocadospeeled, pitted, and thinly sliced
  • 2tbsp sesame seeds
  • 2 scallionsthinly sliced
  1. Place the rice and 1 cup stock in the inner pot. Secure the lid.
  2. Press the Manual or Pressure Cook button and adjust the time to 24 minutes.
  3. 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.
  4. 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.
  5. 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.
  6. 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

CALORIES: 462 | FAT: 17g | PROTEIN: 17g | SODIUM: 400mg| FIBER: 15g | CARBOHYDRATES: 64g | SUGAR: 8g