Buddha Bowl Recipe

Rinse and soak (optional)

Rinse the basmati rice under cold water until the water runs clear to remove excess starch. For fluffier grains, soak rice for 15–20 minutes, then drain.

In a medium saucepan, heat 1 tablespoon vegetable oil over medium heat. Add minced garlic, cumin and turmeric and cook 30 seconds until fragrant, stirring so garlic doesn’t burn.

Add the rinsed (and drained) basmati rice and stir to coat grains with the spiced oil for 1 minute.

Pour in 2 1/4 cups water and add 1 teaspoon salt and 1/4 teaspoon black pepper. Bring to a gentle boil over medium-high heat.

Once boiling, reduce heat to low, cover tightly, and simmer 12–15 minutes until water is absorbed and rice is tender. Remove from heat and let sit covered 5–10 minutes.

Fluff rice with a fork, stir in 1 tablespoon lemon juice, adjust seasoning to taste, and keep warm until serving.

Preheat oven to 425°F (220°C). Line a baking sheet with parchment.

Toss broccoli, carrots, bell pepper and zucchini with 2 tablespoons olive oil, 3/4 teaspoon salt, 1/4 teaspoon black pepper and 1/2 teaspoon smoked paprika until evenly coated.

Spread vegetables in a single layer on the prepared baking sheet, leaving space so they roast rather than steam.

Roast for 18–22 minutes, turning once halfway through, until vegetables are tender and edges are lightly charred. Remove from oven and set aside.

If using tofu: press 15–30 minutes to remove excess moisture, then cut into 1-inch cubes.

Heat a nonstick skillet over medium-high heat with 1 tablespoon neutral oil. Add tofu cubes in a single layer and cook, undisturbed, 3–4 minutes per side until golden and crisp. Remove from pan and keep warm.

If using chickpeas: pat dry, toss with 1/2 teaspoon olive oil and a pinch of salt and roast on a separate small baking sheet at 425°F for 12–15 minutes until lightly crisp, or pan-fry in a skillet for 6–8 minutes until edges brown.

Chili-Maple Glaze

In a small saucepan or skillet, combine 3 tablespoons maple syrup, 1 tablespoon soy sauce, 1 teaspoon rice vinegar, 1 teaspoon chili paste and 1/2 teaspoon minced garlic. Bring to a gentle simmer over medium-low heat and cook 2–3 minutes until slightly thickened and glossy. Taste and adjust heat or sweetness. Toss cooked tofu or chickpeas in glaze to coat, or brush onto roasted vegetables.

Honey-Garlic Glaze

Combine 3 tablespoons honey, 1 tablespoon soy sauce, 1 teaspoon minced garlic, 1 teaspoon rice vinegar and 1/2 teaspoon sesame oil in a small skillet. Warm over medium-low heat and simmer 2–3 minutes until slightly thickened. Remove from heat and toss with tofu or chickpeas, or spoon over vegetables.

Divide warm spiced basmati rice among 4 bowls (about 3/4 cup cooked rice per serving).

Arrange roasted seasonal vegetables and glazed protein (tofu or chickpeas) in sections on top of the rice.

Add 1/2 cup baby spinach or mixed greens to each bowl and scatter sliced green onions and toasted sesame seeds over the top.

Finish with a lime wedge on the side and season with salt and freshly ground black pepper to taste. Serve immediately.