Build-Your-Own Buddha Bowl

cookieandkate.com

Marissa KD

subheading: Rice and veggies:

1 ¼ cups short-grain brown rice or long-grain brown rice, rinsed

1 ½ cups frozen shelled edamame, preferably organic

1 ½ cups trimmed and roughly chopped snap peas or snow peas, or thinly sliced broccoli florets

1 to 2 tablespoons reduced-sodium tamari or soy sauce, to taste

4 cups chopped red cabbage or spinach or romaine lettuce or kale (ribs removed)

2 ripe avocados, halved, pitted and thinly sliced into long strips (wait to slice just before serving, see details in step 5)

subheading: Essential garnishes:

1 small cucumber, very thinly sliced

Carrot ginger dressing*

Thinly sliced green onion (about ½ small bunch)

Lime wedges

Toasted sesame oil, for drizzling

Sesame seeds

Flaky sea salt

Directions at cookieandkate.com

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