30 Minute Meals: Coconut Rice Buddha Bowl with Citrus Almond Butter Dressing
I collaborated with Kim from Eat Pretty and we made buddha bowls in 30 minutes! Click here to find her version of our Coconut Rice Buddha Bowl!
Makes 4-6 servings
Ingredients
2 1/4 cups Jasmine Rice
2 1/2 cups water
1 can coconut milk
1/4 tsp of salt
Vegetable oil
2 cloves of garlic, minced
1 chicken breast (pre-cooked or raw, cut into small pieces or sliced)
5-8 shiitake mushrooms, sliced
2-3 bok choy, chopped
1-2 cup carrots, julienned
1-2 bell peppers, sliced
Seaweed and/or sesame seeds to garnish
Citrus Almond Butter Sesame Dressing
1/2 cup almond butter
3 tbsps sesame oil
1 tsp rice vinegar
1/2 tsp salt
1/2 tsp garlic powder
1 tbsp orange juice
3 tbsps water (The water is mainly used to thin out the dressing - feel free to add more water if needed)
Wash the rice thoroughly. In a pot over medium-heat, add about 3 tablespoons of vegetable oil. Pour in the rice and stir for about 30 seconds. Add in the water, coconut milk and salt. Cover the pot with a lid and let it simmer on low for about 15-20 minutes, or until the rice has fully cooked through. Fluff with a fork when it is done.
While the rice is cooking, in another pan over medium-high heat, pour in about 2 tablespoons of vegetable oil. Add in the garlic, and saute for about 20 seconds. Add in the chicken. If you are using raw chicken, make sure it is cooked thoroughly. Add in the shiitake mushrooms, and then the bok choy. Season with salt and pepper.
For the dressing, mix all the ingredients into a bowl.
Assemble the bowl by placing the coconut rice on the bottom, and the rest of the ingredients on top. Drizzle with the dressing. Enjoy!