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side•entree•lunch•main dish•dressing/sauce•dinner
Build-Your-Own Buddha Bowl
For High Blood Sugar
High Fiber
597 kcal
35 gfat
68 gcarbs
14 gprotein
Nutrition Notes
High Fiber *
This recipe is high in fiber, with brown rice, edamame, peas, cabbage, and avocado. It's appropriate...
For Blood Sugar High *
The recipe is mostly appropriate for high blood sugar, with high fiber veggies and brown rice aiding...
* 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
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
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
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
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
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. Bon appetit!
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