Build-Your-Own Buddha Bowl
sideentreelunchmain dishdressing/saucedinner

Build-Your-Own Buddha Bowl

For Gastroesophageal Reflux Disease Gerd
Alkaline
597 kcal
35 gfat
68 gcarbs
14 gprotein

Nutrition Notes

For Esophageal Reflux Gerd *

Most ingredients are GERD-friendly. However, fats from avocado and sesame oil, as well as the potent... 

Alkaline *

The recipe is suitable for an alkaline diet; it's plant-based with a focus on vegetables, rice, and ... 

* Gluten is an early-stage product and can make mistakes. Verify its outputs.

Ingredients

  • 1 ¼ cups short-grain brown rice or long-grain brown rice, rinsed
  • 1 ½ cups frozen shelled edamame, preferably organic
  • 1 ½ cups trimmed and roughly chopped snap peas or snow peas, or thinly sliced broccoli florets
  • 1 to 2 tablespoons reduced-sodium tamari or soy sauce, to taste
  • 4 cups chopped red cabbage or spinach or romaine lettuce or kale (ribs removed)
  • 2 ripe avocados, halved, pitted and thinly sliced into long strips (wait to slice just before serving, see details in step 5)
  • 1 small cucumber, very thinly sliced
  • Carrot ginger dressing*
  • Thinly sliced green onion (about ½ small bunch)
  • Lime wedges
  • Toasted sesame oil, for drizzling
  • Sesame seeds
  • Flaky sea salt

Preparation

  1. 1

    Step 1

    Bring a large pot of water to boil (ideally about 4 quarts water). Once the water is boiling, add the rice and continue boiling for 25 minutes. Add the edamame and cook for 3 more minutes (it’s ok if the water doesn’t reach a rapid boil again). Then add the snap peas and cook for 2 more minutes.
  2. 2

    Step 2

    Drain well, and return the rice and veggies to the pot. Season to taste with 1 to 2 tablespoons of tamari or soy sauce, and stir to combine.
  3. 3

    Step 3

    Divide the rice/veggie mixture and raw veggies into 4 bowls. Arrange cucumber slices along the edge of the bowl (see photos). Drizzle lightly with carrot ginger dressing and top with sliced green onion. Place a lime wedge or 2 in each bowl.
  4. 4

    Step 4

    When you’re ready to serve, divide the avocado into the bowls. Lightly drizzle sesame oil over the avocado, followed by a generous sprinkle of sesame seeds and flaky sea salt. Serve promptly.
  5. 5

    Step 5

    If you intend to have leftovers, wait to complete step 4 just before serving (otherwise the avocado will brown too soon). Leftover bowls keep well (avocado excluded) for 4 to 5 days in the refrigerator.
  6. Bon appetit!

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