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Rainbow Buddha Bowl

This vibrant Buddha bowl combines bell peppers, grape tomatoes, and fresh veggies over brown rice, all drizzled with a tangy Orange Ginger Vinaigrette. Perfect for a wholesome, colourful meal, it’s packed with flavours and textures to satisfy and nourish.

Rainbow Buddha Bowl.png

Ingredients

  • 1 GREENHOUSE bell pepper, cut into thin rings

  • 2 cups GREENHOUSE grape tomatoes, halved

  • 2 cups brown rice, cooked

  • 2 cups purple cabbage, shredded

  • 1 avocado, peeled and sliced 

  • 1 (19 oz) can chickpeas, rinsed and drained

  • 1 package pea shoots

  • Orange Ginger Vinaigrette (recipe below)

  • Sea salt to taste

  • Freshly ground black peppercorns to taste

  • 2 limes, cut into wedges

  • ¼ cup fresh basil, chopped

 

Orange Ginger Vinaigrette 

  • ½ cup fresh orange juice

  • 1 tbsp orange zest

  • ¼ cup rice vinegar

  • 2 tbsp fresh ginger, grated

  • 1 tbsp fresh coriander, chopped

  • 1 tbsp honey 

  • ½ cup grapeseed oil

Directions

Buddha Bowl

  1. Divide equal amounts of rice, vegetables, chickpeas, and pea shoots into four bowls. Drizzle with Orange Ginger Vinaigrette. Season with salt and pepper.  Serve with lime wedges and garnish with chopped basil.

 

Vinaigrette 

  1. Add all ingredients to a blender or food processor and combine until smooth and creamy.

​*Recipe courtesy of Sunset

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