Vegetable Buddha Bowls with Carrot Ginger Dressing


  • 1 cup short-grain brown rice
  • 1 1/4 cups vegetable stock
  • 2 1/2 tbsp extra-virgin olive oil
  • 2 1/2 tbsp apple cider vinegar
  • 2 large carrots
  • 1 tbsp fresh ginger
  • 1 tbsp fresh lime juice
  • 1/4 tsp pure stevia powder
  • 3/4 tsp toasted sesame oil
  • 1/8 tsp salt
  • 1 1/2 cups frozen shelled edamame
  • 1 1/2 cups broccoli florets
  • 4 cups red cabbage
  • 1 medium cucumber
  • 2 medium avocados
  • 2 tbsp sesame seeds
  • 2 scallions
  • Place the rice and 1 cup stock in the inner pot. Secure the lid.
  • Press the Manual or Pressure Cook button and adjust the time to 24 minutes.
  • 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.
  • 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.
  • 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.
  • 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.
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