Black Rice & Edemame Buddha Bowl with a Citrus Miso Dressing
This is what I wish my lunch looked like every day.
This black rice and edemame Buddha bowl is a simple, vegan recipe that packs in nutritious fruit and vegetables. It's a flexible mix of veggies - so feel free to sub in and out anything you would prefer. My Buddha bowl contains bright, crunchy bell peppers to offset the mild sprouts and rich edemame. The radishes and cabbage also bring a welcome crunch!
This is exactly the kind of quick, easy lunch I like to take in to work or have on a weekend at home. The only thing that takes a bit of time is cooking the rice, and honestly, I'm lazy and use a rice cooker. For black rice, the standard cooking technique is 2 cups of water to every 1 cup of rice. Some people like to soak their black rice before they cook it. It certainly adds tenderness, but I've never found it essential.
Hope you enjoy this! I'm off to enjoy a big bowl of it myself!
*I used leek sprouts. Radish sprouts would also be great in this combo.