Updated: Nov 28, 2022
I am naturally drawn to an Asian flavor profile. Nearly everything I make when not following a recipe or aiming for something specifically of a different cuisine uses tamari, sesame oil, coconut aminos or rice vinegar. So naturally when creating a buddha bowl using rice I chose to encorporate those ingredients and flavors. They are bright, tangy, umami aka savory which I love. If you have a palete that prefers savory then you might love this dish as much as I do.
If you are new to Lotus Foods then I am so excited to introduce you to them, they make some of the best rice I've ever had and I've had alot of rice. They also make insanely good gluten free nooooodles. I am so excited to be partnering with them for this recipe. Be sure to check it out on Instagram here and here!
**This recipe was created in partnership with Lotus Foods. I've been using their products for years and really love everything. Thank you for supporting the awesome brands that support Caras Kitchen.
Cilantro Lime Rice: 1 cup Lotus Foods Jasmine Brown Rice 1 3/4 cup salted water 1/2 cup cilantro chopped 1 lime, juiced 1 tbsp sesame oil pink salt to taste
Bowl Ingredients: 1 tbsp coconut oil 1/2 cup crimini mushrooms, sliced 1/2 cup broccoli, chopped 2 tbsp tamari 1/2 cup edamame 1/2 avocado sliced 2 tbsp sauerkruat, store bought 2 tbsp roasted seaweed 1/2 cup shredded carrots 1 persian cucumber, sliced 1/2 cup rice vinegar 3 stevia liquid drops Pink salt to taste
Garlic cashew cream sauce (makes more then you need for one bowl) 1 cup soaked cashews 1/2-1 cup water depending on desired consistency 1 garlic clove 1 tbsp nutritional yeast 1 tsp pink salt juice of half a lemon or lime
DIRECTIONS: Make the rice:
Cook rice in the water according to package instructions. Once done fluff with a fork, transfer to a bowl and combine with remaining ingredients. Mix well. Then transfer to serving bowl.
While the rice is cooking prep the veggies as stated above. Combine the vinegar and stevia in a small bowl and add the cucumbers and carrots. Let pickle, stirring occasionally. Adding salt if desired to taste.
Heat the coconut oil in a cast iron skillet over medium heat. Once hot add the mushrooms and the broccoli. Add the tamari and cook for 5 minutes until tender.
Make the cashew sauce: Combine all ingredients in the bowl of a blender and turn on high.
Add the cooked, raw, and pickeled veggies to the bowl with the rice. Add a dollap of the sauce (or sub hummus), crumble up the seaweed. Squeeze fresh lime and crused red pepper on top. Dig in