My Asian Beauty Buddha Bowl Recipe is packed with nutritious veggies, filling brown rice and an Asian-cuisine-infused flavor. It’s so delicious and satisfying, but also easy to throw together. You will still have lots of much needed down time to chill at the end of your day… or if eating for lunch, to move on with your day!
Asian Miso-Carrot Dressing
This is one of my favorite dressings from my The Beauty Detox Solution book. I’ve used this delicious Asian-inspired dressing on crunchy chopped romaine lettuce, but it’s also perfect for using it over this Beautifying bowl of goodness. The color is absolutely gorgeous!
The Beauty of this Bowl
The Beauty of this bowl is that it’s completely customizable. If you prefer quinoa over brown rice, use it. What I love is that it’s a great way to reuse any veggies you have lingering around from a previous dinner. Whatever Beauty foods you choose will make this a delicious and nutritious bowl!
From an Ayurvedic standpoint, brown rice is perfect to have especially in the fall and winter. As it gets chilly outside, it’s considered a “warming” grain upon digestion and helps keep you warm from the inside out.
Prepare all ingredients.
Add coconut oil to a large saute pan on high heat. Add broccoli, celery, red pepper, carrots and cook for several minutes until softened. Add tamari sauce and a squeeze of lemon juice. Set aside.
Then, add carrots, miso, ginger, sesame oil, grapeseed oil and lemon juice to blender.
If using a Vitamix it can be helpful to double or triple this recipe if you like it finely blended, or use a mini food processor.
Serve veggies and sauce over brown rice with cucumber, watercress, onion, and nori strips. Top with sesame seeds and serve with extra tamari sauce or rice vinegar if desired. Enjoy!
Check out this tasty recipe below…
Asian Beauty Buddha Bowl Recipe
Kimberly Snyder
5 from 2 votes
Print Recipe Pin Recipe
Cook Time 30 minutes mins
Total Time 30 minutes mins
Servings 2 large or 3 small servings
Ingredients
- 1 cup broccoli chopped
- 1 cup chopped celery
- 1 cup chopped red pepper
- 1 cup chopped carrots
- 1 tablespoon coconut oil
- 1 tablespoon tamari
- ¼ of a fresh lemon
- Carrot dressing:
- 2 medium carrots grated
- 2 tablespoons miso
- 1 inch ginger root grated
- 1 tablespoon sesame oil
- 1 tablespoon grapeseed oil
- 3 tablespoons fresh lemon juice
- Water to thin
- Serve with:
- 2 cups cooked brown rice
- Nori strips
- Cucumber slices
- Very young watercress
- Purple onion thinly sliced (optional)
- Sesame seeds
- Tamari sauce or rice vinegar
Instructions
Add coconut oil to a large saute pan on high heat. Add broccoli, celery, red pepper, carrots and cook for several minutes until softened.
Add tamari sauce and a squeeze of lemon juice. Set aside.
Add carrots, miso, ginger, sesame oil, grapeseed oil and lemon juice to blender. If using a vitamix it can be helpful to double or triple this recipe if you like it finely blended, or use a mini food processor.
Serve veggies and sauce over brown rice with cucumber, watercress, onion, and nori strips. Top with sesame seeds and serve with extra tamari sauce or rice vinegar if desired.
Enjoy!
Tried this recipe?Let us know how it was on Instagram!
Let me know what you think of this new recipe and don’t forget to add it to your Dinner Recipe Pinterest board!
In love and health,
Kimberly
This Asian-infused Buddha Bowl helps keep my energy up for playtime with Lil Bub! ;)
6 Comments
Bill Schraderon October 18, 2016 at 10:42 am
Hi Kimberly and LB,I started following your advice in July and I have lost 40 pounds ans two pants sizes. I have more energy and I feel better than I have in 15 years. I will definitely try this recipe.
Thank you and Bless you!
Reply
Kimberly Snyderon October 19, 2016 at 5:56 am
That is truly amazing Bill and thanks for sharing your story…keep up the great work. If you’re interested in being part of my Before & After transformation stories, contact my Project Manager, Katelyn…at: katelyn@kimberlysnyder.com, and she will provide the next plan of action to have your story shared with the Beauty Detox community. Sending lots of love and support! ;)
Reply
Sarah Brookson October 18, 2016 at 2:51 pm
OMG, your son is absolutely gorgeous!! Look at those cheeks and eyes! :)
And this recipe will be going in this week’s meal planner!
Thank you so much for your knowledge and hard work. I really admire you!
Reply
Kimberly Snyderon October 19, 2016 at 5:53 am
Thank you Sarah, for checking out my new recipe. Let me know what you think of the flavors and keep up the great work! ;)
Reply
Patricia Breueron October 21, 2016 at 8:00 am
Hey Kimberly,Thank you for the recipe! I’m gonna try it very soon, but don’t I need to soak the brown rice? Usually I do soak the brown rice, but in this recipe you don’t mention it.
Thank you! <3
By the way, I'm reading your new book and I love it!Best wishes
Reply
Kimberly Snyderon October 31, 2016 at 5:54 am
So happy you love the new book and thanks for checking out this recipe. If you’re using sprouted rice, I always soak it. It really depends on what type of rice you’re using. Following the packaged instructions is always best. Let me know what you think. ;)
Reply
