1 ALOHA™ pepper, cut into thin rings
2 cups Angel Sweet® tomatoes, halved
2 cups brown rice, cooked
2 cups shredded purple cabbage
1 avocado cut in half, peeled, and sliced
19 oz can chickpeas, rinsed and drained
1 package pea shoots
2 limes, cut into wedges
¼ cup chopped fresh basil leaves
Finishing sea salt, to taste
Freshly ground black peppercorns, to taste
Orange Ginger Vinaigrette
½ cup fresh orange juice
1 tbsp orange zest
¼ cup rice vinegar
2 tbsp grated fresh ginger
1 tbsp chopped fresh coriander
1 tbsp honey
½ cup grapeseed oil
Finishing sea salt, to taste
Freshly ground black peppercorns, to taste
Prep Time: 15 min
Serves: 4
1 Add all vinaigrette ingredients to a blender or food processor and combine until smooth and creamy.
2 To assemble Buddha bowl, divide equal amounts of rice, vegetables, and protein into four bowls in small groupings, and drizzle with Orange Ginger Vinaigrette.
3 Season with salt and pepper. Serve with lime wedges and garnish with chopped basil.
Tip: Photograph and share your creation on Instagram, then dig in and enjoy!
To learn more about SUNSET® visit www.sunsetgrown.com
