Vibrant Harvest Buddha Bowl

This recipe guides you in creating a stunning and delicious Buddha bowl, inspired by the colorful and fresh ingredients shown in the image. It combines a variety of raw and cooked vegetables with a flavorful rice base and a zesty lemon-pomegranate dressing.

Yields: 4 servings

Prep time: 30 minutes

Cook time: 15 minutes

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Ingredients

For the Bowl:

• 1 cup mixed brown and wild rice

• 2 cups water

• ½ teaspoon salt

• 1 large beet, peeled and julienned or spiralized

• 2 large carrots, peeled and julienned or spiralized

• 1 bunch green beans, trimmed

• 1 head broccoli, florets only

• 1 cucumber, sliced

• 1 red onion, thinly sliced into rings

• 2 small handfuls of leafy greens (e.g., spinach, mixed greens)

• 1 pint cherry tomatoes on the vine

• Pomegranate seeds for garnish

For the Dressing:

• 2 cloves garlic, minced

• Juice of 2 large lemons (about ¼ cup)

• 3 tablespoons extra virgin olive oil

• 2 tablespoons pomegranate molasses or balsamic glaze

• 1 teaspoon honey or maple syrup

• Salt and freshly ground black pepper to taste

Optional Garnishes:

• Toasted sesame seeds

• Crushed peanuts or almonds

• Fresh mint or basil leaves

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Instructions

1. Prepare the Rice: In a medium saucepan, combine the mixed rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all water is absorbed. Fluff the rice with a fork, stir in a handful of pomegranate seeds, and set aside to cool slightly.

2. Blanch the Vegetables: Bring a pot of water to a boil. Add the green beans and broccoli florets and cook for 2-3 minutes until they are bright green and crisp-tender. Immediately transfer them to a bowl of ice water to stop the cooking process and preserve their vibrant color. Once cool, drain and set aside.

3. Create the Rainbow: While the rice is cooking and vegetables are blanching, prepare your raw vegetables. Thinly slice the red onion and cucumber. Using a spiralizer or julienne peeler, create long, thin strands from the carrots and beet. Arrange all the prepared vegetables neatly on a large serving platter or individual bowls, creating a visually appealing "rainbow" effect around the central space for the rice.

4. Assemble the Bowls: Place the fluffed rice in the center of the platter, shaping it into a small mound. Arrange the blanched green beans and broccoli, as well as the cherry tomatoes on the vine, around the central rice.

5. Make the Dressing: In a small bowl, whisk together the minced garlic, lemon juice, olive oil, pomegranate molasses (or balsamic glaze), honey, salt, and pepper until well combined. The dressing should be tangy, slightly sweet, and flavorful.

6. Garnish and Serve: Drizzle the prepared dressing generously over the entire platter. Garnish the top of the rice mound with fresh pomegranate seeds. Sprinkle with toasted sesame seeds and fresh herbs if desired.

This colorful and nutrient-rich salad is perfect for a light lunch or dinner and is a beautiful centerpiece for any gathering. Its balance of textures and flavors will impress anyone who tries it.