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Wild Rice Buddha Bowl

This Buddha bowl has a rainbow of fresh vegetables and fluffy California wild rice to create the perfect bowl. It’s filling, delicious, and great to serve for a gathering. This easy to make wild rice bowl makes eating healthy fun!

This recipe stars California-grown wild rice and comes to us from Meg of @megsescapades in partnership with USA Rice and thefeedfeed.

Featuring USA Rice.

Ingredients

380 gCalifornia wild rice blend
540 mlwater
2½ tbspolive oil, divided
2 tspkosher salt, divided
1red bell pepper, seeded and sliced
1orange bell pepper, seeded and sliced
2summer squash, sliced `
140 gmushrooms, washed and sliced
1 blockextra firm tofu, cubed
1½ tsp sesame oil
1 tspfreshly ground black pepper
200 gpower greens salad mix
4 radishes, sliced `
2mini cucumbers, thinly sliced into ribbons
2green onions, sliced
220 gshredded carrots
1bottle ginger dressing

  1. Step 1

    In an instant pot add wild rice, water, 2 tablespoons olive oil and 1 teaspoon kosher salt. Turn the instant pot on and hit the manual button and change the time to 30 minutes. Once the rice time is up, let the instant pot natural release for 15 minutes then turn the vent knob to venting position before removing the rice from the instant pot.

  2. Step 2

    Preheat oven to 220°C.

  3. Step 3

    On a parchment lined baking sheet add red and orange bell peppers, summer squash, mushrooms and tofu to the baking sheet in rows not mixing everything together. Drizzle remaining olive oil and sesame oil over the top and sprinkle remaining salt and ground pepper. Gently massage the oils, salt & pepper into the vegetables and tofu. Bake for 15 minutes or until vegetables are roasted and tofu has developed a slightly browned, crisped exterior. Remove from the oven and add to a platter to serve.

  4. Step 4

    Once rice is done cooking, add to a bowl. Set out carrots, cucumber ribbons, radishes, green onions, power greens, and ginger dressing. Let everyone create their own bowls and enjoy.

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