Rainbow Buddha Bowls with Purple Rice
15 ouncescan of chickpeas (rinsed and drained)
1Red Bell Pepper
1small sweet potato
1yellow bell pepper
1⁄2 tablespoontoasted sesame oil
1⁄2 teaspoonGround Ginger
1⁄2 teaspoonMaple Syrup (optional)
1⁄2 cupSprouts Unsalted Tahini
1⁄4 cupSilk unsweetened almondmilk
1 1⁄2 teaspoonsriracha
1⁄4 teaspoonGround Ginger
1 teaspoonApple Cider Vinegar
1 1⁄2 teaspoonMaple Syrup
2 cupsjasmine rice
1 cupSilk unsweetened almondmilk (or sub coconutmilk)
1⁄2 tablespoonSesame Oil
1⁄4head of red cabbage (cut into large slices )
12Grape Tomatoes (the orange Zima ones from Sprouts are my favorite!)
1 teaspoonsesame seeds (for garnish)
1Avocado (cut into slices)
1⁄2 cupthinly sliced red cabbage
- Preheat oven to 425 degrees.
- Cut bell peppers and sweet potatoes into 1" pieces/cubes. In a medium mixing bowl, toss them with the rinsed chickpeas plus 1/2 tbsp sesame oil and ground ginger/maple. Lay onto a parchment lined sheetpan in a single layer and roast for 20 minutes, until peppers are slightly browned and sweet potato is softened.
- Meanwhile, cook your purple rice in a pressure cooker. Combine the rice, water, almondmilk, and sesame oil in the pressure cooker Stir. Then, layer on a slice or two of red cabbage. Press the RICE button and cook on high pressure for approximately 12 min. Remove the steamed cabbage to serve with the #NourishBowl and stir the rice to distribute the purple color. If you want it to be MORE purple, you can squeeze the steamed cabbage to get more of the juices out and onto the rice. Discard the steamed cabbage pieces. (You will have extra rice to use later).
- Combine the sauce ingredients in a large measuring cup, then use an immersion hand blender to blend until smooth.
- Assemble your bowls! First, add 1/3 - 1/2 cup of purple rice to each bowl. Then add some of each roasted veggie, some crispy chickpeas, tomatoes, cilantro, a few slices of avocado, sriracha peanuts, red cabbage, sesame seeds, and a dollop of sauce.
Yields 3 Servings