Name: Vegan Buddha Bowl recipe by Prabhleen Kaur at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 1/2 cup brown rice; 1 medium zucchini cut in cubes; 5-6 cherry tomatoes halved; 1 medium carrot cut in thin strips (julienne); 1 medium yellow bell pepper cut in long thin strips (julienne); 1/2 cup shredded red cabbage; Few lettuce leaves; For the Greek yogurt dip:; 1/2 cup Greek yogurt; 1/2 finely chopped english cucumber; 2 garlic cloves minced; 1 tbsp of extra virgin olive oil; 2 sprig of parsley leaves; 1/2 tsp black pepper; Salt to taste

ABOUT Vegan Buddha Bowl RECIPE

Buddha bowl is the new way of having a healthy salad meal. It's quick, easy, low in calorie and colorful filled with fresh veggies and served with a Greek yogurt dip.

Ingredients Serving: 2

1/2 cup brown rice
1 medium zucchini cut in cubes
5-6 cherry tomatoes halved
1 medium carrot cut in thin strips (julienne)
1 medium yellow bell pepper cut in long thin strips (julienne)
1/2 cup shredded red cabbage
Few lettuce leaves
For the Greek yogurt dip:
1/2 cup Greek yogurt
1/2 finely chopped english cucumber
2 garlic cloves minced
1 tbsp of extra virgin olive oil
2 sprig of parsley leaves
1/2 tsp black pepper
Salt to taste

Instructions

In a bowl take Greek yogurt, finely chopped cucumber, minced garlic, finely chopped parsley leaves. Mix everything well and refrigerate until not in use.
Add seasoning and extra virgin olive oil at the time of serving otherwise it will leave water.
Take water in a pan, add 1/2 cup of brown rice and cook as per the instructions (It took me 15 minutes and I used Daawat basmati brown rice) .
Next start with chopping of the vegetables meanwhile the rice is getting cooked.
Cut thin strips of carrot and yellow bell pepper.
Next shred the red cabbage.
Cut the zucchini in cubes.
Cut the cherry tomatoes in half.
Once the rice is cooked strain the excess water.
Take a bowl, arrange some lettuce leaves top it up with brown rice.
Next add zucchini and cherry tomatoes followed by carrot, yellow bell pepper and red cabbage.
Take out the dip from the refrigerator season with salt and pepper and extra virgin olive oil. Mix it well.
Take a cabbage leaf, pour 3-4 tbsp of the Greek yogurt dip garnish with parsley leaves and keep it in the center and Serve!!

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