Brown Rice Buddha Bowl
Quick answer
- Total time
- 40 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Brown rice goes in first, then pan-browned tofu, broccoli, carrot, red cabbage and avocado, each in its own section and none of them tossed together.
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The avocado is sliced just before serving.
Ingredients
Instructions
- 1
Cut 240 g firm tofu into 2 cm cubes and press with paper towels until the surface feels dry.
If it still looks wet, let it sit 5 minutes longer before searing.
- 2
Heat a nonstick pan thoroughly over medium-high heat.
Arrange the tofu in one layer and brown each side for 2 minutes.
- 3
Cut 120 g broccoli into bite-size florets.
Blanch in boiling water for 1 minute 30 seconds, then chill in ice water and drain well so the color stays deep and the rice does not get watery.
- 4
Julienne 80 g carrot and 80 g red cabbage into 0.3 cm strips so they stay crisp but easy to mix.
Halve one avocado, remove the pit, and slice it just before serving.
- 5
Spread 2 cups cooked brown rice evenly in the bowl and break up any clumps with a spoon.
Arrange broccoli, carrot, red cabbage, tofu, and avocado in separate sections to keep color and texture distinct.
- 6
Drizzle 3 tbsp sesame dressing thinly over the bowl right before eating.
For meal prep, keep the dressing separate and add it after chilling or transport so the vegetables and rice do not soften.
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