Name: Buddha Bowl
Prep time: 15 min
Cook time: 15 min
Total time: 60 min
Ingredients: 2 cups cooked brown rice (or white rice or quinoa); 1 tablespoon soy sauce; 1 teaspoon toasted sesame oil; 1/4 teaspoon red pepper flakes; 1 small lime (juiced); 2 tablespoons olive oil; 8 ounces mushrooms (sliced); 2 large carrots (chopped); 1 large yellow pepper (sliced); 6 large scallions (chopped); 2 large cloves garlic (chopped); 1 cup green peas (frozen or fresh); 1 pinch kosher salt; 1 pinch ground black pepper; 1/2 cup cilantro leaves

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Buddha Bowl

This is perfect Meatless Monday fare or the solution to a nutty week. Grab whatever vegetables you have in your fridge, season them up and throw on top of some rice or quinoa. The leftovers make a fabulous lunch next day

Servings people

Prep Time 15

Cook Time 15

Total Time 1

Ingredients

2 cups cooked brown rice or white rice or quinoa
1 tablespoon soy sauce
1 teaspoon toasted sesame oil
1/4 teaspoon red pepper flakes
1 small lime juiced
2 tablespoons olive oil
8 ounces mushrooms sliced
2 large carrots chopped
1 large yellow pepper sliced
6 large scallions chopped
2 large cloves garlic chopped
1 cup green peas frozen or fresh
1 pinch kosher salt
1 pinch ground black pepper
1/2 cup cilantro leaves

Instructions

Prep your ingredients and set aside
Mix the soy sauce, sesame oil, lime juice and red pepper flakes together in a small bowl
Add the oil to a large sauté pan, heat and add the mushrooms. Sauté until the mushrooms are soft and brown - about 5 minutes
Add the carrots, scallions and peppers to the pan and sauté until soft - another 5 minutes
Add the soy sauce, sesame oil, lime juice and red pepper flakes to the pan and cook for a couple of minutes
Add the garlic and cook for 30 seconds
Add the peas and sauté until soft and heated through - a couple of minutes. Add the salt and pepper, taste and adjust the seasonings
Serve over steaming brown rice (or white rice or quinoa)top with cilantro and enjoy!