Buddha Bowl Recipe

Cook jasmine rice

Rinse 1 cup jasmine rice under cold water until the water runs mostly clear. Combine rinsed rice, 1.5 cups water, and 1/4 tsp kosher salt in a small saucepan. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes. Fluff with a fork and keep warm.

Prepare produce while rice cooks. Trim woody ends (about 1–2 inches) from 12 asparagus spears and pat dry. Halve or quarter the avocado lengthwise, remove pit, and slice thinly. Zest the lemon before juicing it and reserve zest for garnish. Mince 1 small clove garlic finely for the dressing.

Make lemon vinaigrette: In a small bowl or jar combine 3 tbs extra-virgin olive oil, 2 tbs fresh lemon juice, 1 tsp honey (or maple), 1/2 tsp Dijon mustard, 1/4 tsp salt, 1/4 tsp black pepper, and the minced garlic. Whisk or shake vigorously until emulsified. Taste and adjust acid or salt if needed.

Grill or pan-sear asparagus: Toss trimmed asparagus with 1 tbs olive oil, 1/4 tsp salt, and 1/8 tsp black pepper. Heat a grill pan or skillet over medium-high heat. Cook asparagus in a single layer, turning occasionally, until charred in spots and tender-crisp, 6–8 minutes depending on thickness. Remove from heat and squeeze a little lemon juice over the spears.

Season and cook protein of choice. Use the same basic seasoning for any protein: pat dry, season lightly with 1/8–1/4 tsp salt and a pinch of black pepper. - Shrimp: Sear in 1 tsp oil over medium-high heat 1–2 minutes per side until opaque. - Salmon (6 oz): Sear skin-side down 3–4 minutes, then flip and cook 2–3 more minutes until opaque in center (adjust for thickness). - Chicken breast (6 oz): Sear 3–4 minutes per side then reduce heat and cook until internal temp reaches 165°F (about 6–10 minutes total depending on thickness). Let rest 5 minutes, then slice. - Steak (6 oz): Sear 3–4 minutes per side for medium-rare (adjust to preference), rest 5 minutes, then slice thinly. - Tofu (6 oz): Slice into 1/2-inch slabs, pan-fry in 1 tsp oil 3–4 minutes per side until golden; or bake at 400°F (200°C) for 20–25 minutes, flipping once.

Assemble the bowl: Divide 1 cup cooked jasmine rice between two bowls (about 1/2 cup each) or place desired amount for one serving, then arrange 2 cups mesclun mix per bowl alongside the rice. Fan sliced avocado over the greens, add 6 grilled asparagus spears (or half if making two bowls), and place cooked protein on top if using. Drizzle 1–2 tablespoons lemon vinaigrette over the assembled bowl (or to taste).

Garnish and serve: Sprinkle lemon zest and 1 tsp toasted sesame seeds (optional) over the bowl. Serve immediately so asparagus and protein remain warm while greens stay fresh.