This Brown Rice Quinoa Buddha Bowl is a sponsored post in partnership with Veetee Rice.
I’m so excited to share this Buddha Bowl recipe … but first, my intro.
Have I mentioned that I started going to the gym? I’ve been going rather consistently (shooting for 3-4 times per week) for nearly two months now. As I mentioned in my last post with Veetee, I set a goal to lose 40 pounds in my 40th year. After sustaining a horrible and debilitating concussion at the start of the new year something clicked in my head and I had this overwhelming desire to get in control of my health. Along with my continued exercise plan (I’m a spin-a-holic), I am also doing my best to make better-for-me choices when it comes to food and what I put into my body.
One of my recent obsessions is the Buddha Bowl.
I was first introduced to the idea of a Buddha Bowl from a Registered Dietitian at my job and have been hooked ever since. The idea behind the perfect buddha bowl is quite simple – colorful vegetables; healthy grains; protein and crunch – all layered on top of one another to create a satisfying dish that just so happens to be one of the hottest food trends of 2017.
For my Brown Rice Quinoa Buddha Bowl I used kale, carrots, pickled beets, pea sprouts, walnuts, hummus and Veetee’s Dine-In Whole Grain Brown Rice and Quinoa blend.
Thanks to the ease and convenience of Veetee Rice Dine-In Whole Grain Brown Rice and Quinoa, this dish literally came together in minutes.
ABOUT VEETEE RICE
Veetee Rice is a deliciously convenient, heat and eat, microwaveable rice made with specially selected ingredients. Available in a range of plain and flavored options each pack of Veetee contains no artificial flavorings, colors or preservatives. Veetee in NON-GMO and only uses the best quality rice from reliable sources to strictly ensure no genetically modified grains go into our products. Simply heat in the microwave or stir-fry in a wok for 2 minutes and enjoy. So simple, yet so delicious.
Brown Rice Quinoa Buddha Bowl
Ingredients
- Veetee Rice Dine In Whole Grain Brown Rice and Quinoa
- 2 cups massaged kale
- 1 cup pea sprouts
- 1 cup shredded carrots
- 1 cup pickled beets
- 1 cup walnuts
- 3 tablespoons hummus
- Hemp seeds optional
- Half Lemon optional
Instructions
- Assemble the bowl: Add a couple handfuls of the massaged kale into a large shallow bowl. Cook the Veetee Rice Dine-In Whole Grain Brown Rice and Quinoa blend according to package directions and allow to cool for 5 minutes and then add to the salad followed by the sliced pickled beets, carrots, bean sprouts, walnuts and hummus. Top hummus with hemp seeds (optional). See picture for how I assembled the bowl. Serve with fresh lemon for added flavor.
- Serve immediately and enjoy! You can use dressing if you'd like, but I don't usually bother.
I can tell you once you try my Brown Rice Quinoa Buddha Bowl you will want to eat them over and over. And what I love most about the idea of a Buddha Bowl is you can really make them with just about anything, using what you already have in your refrigerator and pantry.
Tell me, what would you put on your Buddha Bowl?
Special thanks to Veetee Rice for sponsoring this post. As always, opinions are my own.
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