Vegetable Buddha Bowls with Carrot Ginger Dressing

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

“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

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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
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.