It happened again…
This recipe turned out even better than expected!
Taste wise, as well as visually.
So it’s an all around win win food sensory scenario.
Does that even make sense?
Anyway.
If you haven’t already tried consuming raw asparagus, I highly recommend.
Dare I say it’s even better than cooked??
Hot take, I know.
But you can be the judge of that!
This beautiful green bowl is composed of pleasantly nutty brown rice (use the plump short-grain variety), hippie micro greens (love those), protein-packed edamame, tender raw asparagus, crisp English cucumber, creamy avocado, our tasty-as-can-be tahini miso sauce as well as fresh basil + cilantro andd sesame salt!
Mhmhmmmmm.
P.S. The ingredient amounts don’t have to be exact for the rice and veggie portions. Throw in what looks good to you! And as always, taste and adjust the sauce to suit your needs. It’s delicious over roasted sweet potato as well.
P.P.S. I enjoy this bowl most when the rice and edamame are hot, for a nice temperature contrast. But you can use room temp or even cold ingredients if that’s what’s working for you at the moment.
P.P.P.S. Thank you Minimalist Baker for the sauce recipe inspo! I left out the garlic, used toasted sesame oil, added a few dashes of cayenne and a hint less of maple syrup. Yums.
Green Veggie Buddha Bowl with Tahini Miso Sauce
Ingredients
Rice
- 1 cup uncooked short-grain brown rice
Miso Tahini Sauce
- 1/3 cup creamy tahini (pure ground sesame, no added ingredients)
- 1 tablespoon microplaned fresh ginger
- 1 teaspoon white miso paste (use gluten-free miso for a gluten-free recipe)
- 1 tablespoon coconut aminos
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1 to 2 teaspoons pure maple syrup
- 2 dashes ground cayenne, or to taste
- Pink sea salt, to taste
- 1 to 2 tablespoons warm water, or enough to thin sauce to desired consistency
Veggies
- 1/2 cup mustard micro greens or radish micro greens (or your favorite)
- 1/2 cup prepared edamame (I boiled frozen edamame in shells until heated through)
- 1/2 cup small dice raw asparagus (use thin, tender stalks)
- 1/3 cup small dice English cucumber (skin and seeds intact)
- 1/2 medium avocado, sliced
Toppings
- Fresh basil, either regular or Thai
- Cilantro leaves
- Gomasio (sesame salt)
Instructions
- Prepare your rice according to the package instructions.
- Whisk all the sauce ingredients together until well combined, thinning with water to reach desired consistency. Taste, and adjust if you'd like.
- Spoon as much of the hot cooked rice as you'd like into a large bowl. Top with the greens, edamame, asparagus, cucumber, and avocado. Spoon on as much sauce as you want, followed by the herbs and gomasio.
- Store any leftover rice and sauce in sealed containers in the refrigerator for up to one week.