Vegetable Buddha Bowls with Carrot Ginger Dressing

By: The I Love my Instant Pot Anti-Inflammatory Diet Recipe Book by Maryea Flaherty

Vegetable Buddha Bowls with Carrot Ginger Dressing
cuisine icon Cuisine
Modern
cuisine icon Course
Dinner, Main Course
cuisine icon Difficulty
Medium
cuisine icon Duration
30-60 min
cuisine icon Diet
Plant-Based, Vegan, Vegetarian
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Notes
["CALORIES: 462 | FAT: 17g | PROTEIN: 17g | SODIUM: 400mg| FIBER: 15g | CARBOHYDRATES: 64g | SUGAR: 8g"]
cuisine icon 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, toasted sesame oil, vegan, vegan recipes, vegetable stock, vegetarian

prep icon Prep Time
20 min
cook icon Cook Time
26 min

serving icon 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
  • 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
Instructions
  • 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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