Vegetable Buddha Bowls with Carrot Ginger Dressing

“Buddha bowl” is a name for an entire meal, usually vegan, in a bowl. Buddha bowls often start with a grain, have a plant protein of some kind, and lots and lots of vegetables. The Carrot Ginger Dressing in this bowl is not only a delicious and vibrant dressing, it also has powerful anti-inflammatory powers thanks to both the ginger and carrots!

Cuisine

Modern

Course

Dinner, Main Course

Difficulty

Medium

Duration

30-60 min

Diet

Plant-Based, Vegan, Vegetarian

Cooking Technique

Pressure Cook, Sauté

Keywords

30-60 min, 4 servings, apple cider vinegar, broccoli florets, buddha bowl recipe, contributed, cook 26 min, dinner, extra-virgin olive oil, fresh ginger, fresh lime juice, frozen shelled edamame, instant pot buddha bowl recipe, instant pot recipe, instant pot vegan recipe, instant pot vegetables, instant pot vegetarian recipes, large carrots, main course, medium, medium avocados, medium cucumber, modern, plant-based, prep 20 min, pressure cook, pressure cooker recipes, pure stevia powder, red cabbage, salt, sauté, scallions, sesame seeds, short-grain brown rice, The I Love my Instant Pot Anti-Inflammatory Diet Recipe Book by Maryea Flaherty, toasted sesame oil, vegan, vegan recipes, vegetable stock, vegetarian

Prep Time

20 min

Cook Time

26 min

Servings

4 servings

Ingredients

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, peeled and finely sliced
1 tbsp. fresh ginger, peeled and chopped
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 edamame, shelled
1 1/2 cups broccoli florets, cut into bite-sized pieces
4 cups red cabbage, shredded
1 medium cucumber, finely slived
2 medium avocados, pitted and sliced
2 tbsp. sesame seeds
2 scallions, finely chopped

Instructions

Place the rice and 1 cup of vegetable 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. Enjoy!