Buddha Bowl Recipe.

Ingredients

• Rice:
• 3 cups water
• 1 cup long-grain brown rice
• 1/2 teaspoon salt
• Dressing:
• 1 lime, juiced
• 2 tablespoons olive oil
• 1 tablespoon sesame oil
• 1 tablespoon dried Thai basil
• 1 teaspoon minced hot chile pepper

• Vegetables:
• 2 tablespoons sesame seeds
• 1/2 (8 ounce) package snow peas
• 1 cup cooked chickpeas, drained
• 1/2 (16 ounce) package firm tofu, cut into strips
• 16 baby corn, cut into bite-sized pieces
• 1 cup grated carrots
• 1 small green bell pepper, diced
• 2 green onions, cut on the diagonal
• 2 tablespoons chopped fresh cilantro

Directions

1. Combine water, brown rice, and salt in a pressure cooker. Close and secure the lid; bring to high pressure according to manufacturer's instructions. Cook for 10 minutes. Release pressure naturally according to manufacturer's instructions. Drain any remaining water and transfer rice to a large bowl.
2. Whisk lime juice, olive oil, sesame oil, Thai basil, and chile pepper in a small bowl to make dressing.
3. Toast sesame seeds in a nonstick skillet over medium-low heat, stirring occasionally, until evenly browned and fragrant, about 5 minutes. Transfer to a bowl.
4. Cook and stir snow peas in the same skillet until bright green, 3 to 5 minutes. Remove from heat and let cool.
5. Arrange snow peas, chickpeas, tofu, baby corn, carrots, and green bell pepper over the brown rice. Drizzle dressing over the entire bowl; toss to mix. Sprinkle toasted sesame seeds on top. Garnish with green onions and cilantro.