Brown Rice Buddha Bowl

1. 1

   Put water, brown rice, and salt in a pressure cooker. Close and lock the lid; bring to high pressure following the manufacturer's directions. Cook for 10 minutes. Let the pressure release naturally per the manufacturer's instructions. Drain any leftover water and move the rice to a large bowl.

2. 2

   Whisk lime juice, olive oil, sesame oil, Thai basil, and chile pepper in a small bowl to make the dressing.

3. 3

   Toast sesame seeds in a nonstick skillet over medium-low heat, stirring now and then, until evenly browned and fragrant, about 5 minutes. Transfer them to a bowl.

4. 4

   In the same skillet, cook and stir the snow peas until bright green, 3 to 5 minutes. Take off the heat and let cool.

5. 5

   Arrange the snow peas, chickpeas, tofu, baby corn, carrots, and green bell pepper over the brown rice. Drizzle the dressing over the whole bowl; toss to combine. Sprinkle the toasted sesame seeds on top. Garnish with green onions and cilantro.

• Calories 687.51 kcal High
• Protein 17.82 g Good Source
• Carbs 116.01 g Moderate
• Total Fat 20.34 g High
• Saturated Fat 2.6 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 218.14 mg Moderate
• Fiber 19.43 g Good Source
• Sugar 17.25 g High
• Added Sugar 9.96 g Moderate
• Calcium 202.99 mg Moderate
• Iron 6.1 mg Good Source
• Potassium 645.71 mg Moderate
• Vitamin A 1026.29 mcg_rae Good Source
• Vitamin C 26.23 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Soy 🌱
• Wheat 🌾
• Gluten
• Sesame