Buddha Bowl Recipe

Cook the Brown Rice

In a medium pot, combine 1 cup of brown rice with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 45 minutes or until the rice is tender and the water is absorbed.

Cook the Quinoa

In another pot, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and water is absorbed. Fluff with a fork and set aside.

Prepare the Marinade

In a bowl, whisk together 2 tablespoons of soy sauce, 1 tablespoon of olive oil, 1 tablespoon of rice vinegar, minced garlic (2 cloves), and grated ginger (1 tsp).

Marinate the Mushrooms

Slice 8 ounces of oyster mushrooms and add them to the marinade. Let them sit for at least 30 minutes to absorb the flavors.

Cook the Sweet Potato

Peel and dice the medium sweet potato into small cubes. Boil in salted water until tender, about 15-20 minutes. Drain and set aside.

Steam the Spinach

In a steamer or a pot with a little water, steam 4 cups of spinach for about 3-4 minutes until wilted. Set aside.

Pickle the Carrots

Using a julienne peeler, cut 2 medium carrots into thin strips. In a bowl, combine 1 cup of rice vinegar, 1 cup of water, 2 tablespoons of sugar, and 1 teaspoon of salt. Stir until sugar is dissolved, then add the carrot strips and let them sit for at least 30 minutes.

Sauté the Mushrooms

In a skillet over medium heat, add the marinated oyster mushrooms and cook for about 5-7 minutes, stirring occasionally until they are tender and slightly caramelized.

Layer the Ingredients

In a bowl, start with a base of cooked brown rice and quinoa mix. Top with sautéed oyster mushrooms, sweet potato cubes, steamed spinach, and pickled carrots.

Serve

Enjoy your nutritious and colorful Buddha Bowl warm or at room temperature!