Brown Rice Buddha Bowl
Brown rice is a robust addition to chilled veggies.
Recipe - Downers Grove, IL
Brown Rice Buddha Bowl
Prep Time36 Minutes
Servings4
Cook Time4 Minutes
Ingredients
1 (14 oz.) pkg. firm tofu, drained
1/3 cup light soy sauce
1/3 cup sesame oil
1 tsp. crushed red pepper
2 cups long grain brown rice
2 cups edamame, thawed if frozen
1 cup Fresh Thyme frozen chopped butternut squash
1 Tbsp. Fresh Thyme olive oil
3 cups sliced Highline Organic Shiitake mushrooms
2 cups chopped asparagus
Fresh Thyme fine sea salt, to taste
1 cup light coconut milk
1 cup Greek yogurt
2 Tbsp. Thai red curry paste
Directions
- Cut tofu into 1-inch cubes and place in a container with a tight-fitting lid. Add soy sauce, sesame oil, and crushed red pepper. Cover container and turn over several times to mix ingredients. Refrigerate 1 hour. Drain and discard liquid before serving.
- Prepare rice according to package directions. Stir in edamame, set aside, and keep warm. Prepare squash according to package directions, set aside, and keep warm. Prepare Curry Yogurt Dressing.
- In a large skillet, heat oil over medium-high heat. Add mushrooms and cook 4 minutes or until mushrooms begin to brown, stirring occasionally. Meanwhile, cook asparagus in microwave on high (100% power) 2 minutes. Add asparagus to mushrooms and remove skillet from heat. Season with salt to taste.
- To serve, divide tofu, rice mixture, mushroom mixture, and squash among four bowls. Drizzle with Curry Yogurt Dressing.
Curry Yogurt Dressing: Whisk together 1 cup light coconut milk, 1 cup Greek yogurt, and 2 Tbsp. Thai red curry paste. Season to taste with Fresh Thyme fine sea salt.
Nutritional Information
Each serving contains: 708 calories, 23 g fat, 6 g saturated fat, 0 g trans fat, 9 mg cholesterol, 693 mg sodium, 95 g carbohydrates, 12 g fiber, 10 g sugar, 36 g protein. Daily values: 92% vitamin A, 20% vitamin C, 28% calcium, 42% iron.
36 minutes
Prep Time
4 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Fresh Thyme Organic Firm Tofu - 14 Ounce
$2.50$0.18/oz
Not Available
Dynasty Sesame Oil - 5 Ounce
$4.19$0.84/oz
Fresh Thyme Organic Crushed Red Chili Peppers - 1.5 Ounce
$2.99$1.99/oz
4sisters Organic Long Grain Brown Rice - 2 Pound
Sale
$5.99 was $7.29$3.00/lb
Not Available
Fresh Thyme Butternut Squash - 16 Ounce
$2.99$0.19/oz
Fresh Thyme Extra Virgin Olive Oil - 8.5 Ounce
$3.49$0.41/oz
Highline Organic Shiitake Mushrooms - 4 Ounce
$3.99$1.00/oz
Asparagus - 1.25 Pound
$4.99 avg/ea$3.99/lb
Fresh Thyme Fine Sea Salt - 26.5 Ounce
$2.49$0.09/oz
Thai Kitchen Lite Coconut Milk - 13.66 Fluid ounce
$2.99$0.22/fl oz
Fresh Thyme Nonfat Plain Greek Yogurt - 24 Ounce
$3.99$0.17/oz
Thai Kitchen Red Curry Paste - 4 Ounce
$5.29$1.32/oz
Nutritional Information
Each serving contains: 708 calories, 23 g fat, 6 g saturated fat, 0 g trans fat, 9 mg cholesterol, 693 mg sodium, 95 g carbohydrates, 12 g fiber, 10 g sugar, 36 g protein. Daily values: 92% vitamin A, 20% vitamin C, 28% calcium, 42% iron.
Directions
- Cut tofu into 1-inch cubes and place in a container with a tight-fitting lid. Add soy sauce, sesame oil, and crushed red pepper. Cover container and turn over several times to mix ingredients. Refrigerate 1 hour. Drain and discard liquid before serving.
- Prepare rice according to package directions. Stir in edamame, set aside, and keep warm. Prepare squash according to package directions, set aside, and keep warm. Prepare Curry Yogurt Dressing.
- In a large skillet, heat oil over medium-high heat. Add mushrooms and cook 4 minutes or until mushrooms begin to brown, stirring occasionally. Meanwhile, cook asparagus in microwave on high (100% power) 2 minutes. Add asparagus to mushrooms and remove skillet from heat. Season with salt to taste.
- To serve, divide tofu, rice mixture, mushroom mixture, and squash among four bowls. Drizzle with Curry Yogurt Dressing.
Curry Yogurt Dressing: Whisk together 1 cup light coconut milk, 1 cup Greek yogurt, and 2 Tbsp. Thai red curry paste. Season to taste with Fresh Thyme fine sea salt.