Avocado, Orange, Pomegranate & Black Rice Buddha Bowl Recipe

Buddha bowls are pretty cool things. They are bowls that are stuffed with all sorts of goodies, oftentimes including rice, squash, mushrooms, avocado, various pieces of fruit and so much more. I have no idea who invented these things or how long they’ve been around, but I can tell you that I like them. If for nothing else, their diversity. I love scooping up a surprise for every bite. And when prepared correctly, pretty much everything tastes good.

The Recipe

The base of today’s Buddha bowl consists of some flavor infused black rice. The liquid the rice is cooked in contains vegetable broth and minced garlic. Then, after the rice is finished cooking, it’s tossed with extra-virgin olive oil, rice vinegar, mint, salt and pepper. Let’s just say it tastes good. Beyond that, we’ve got some baby greens, pomegranate seeds, sliced avocado, pieces of fresh oranges and hard boiled eggs. Oh yeah, and some pumpkin seeds too. It really does hit the spot and it surely satisfies.

Ingredients

Makes: 2 Buddha Bowls

For the Rice

1 Cup Black Rice
3 Cups Vegetable Broth (or however much your rice calls for)
1 Teaspoon Garlic, Minced
2 Tablespoons Extra-Virgin Olive Oil
2 Tablespoons Rice Vinegar
1 Tablespoon Fresh Mint, Chopped
1/4 Teaspoon Salt
1/4 Teaspoon Ground Black Pepper

For the Toppings

2 Cups Baby Greens, Packed
2 Tablespoons Extra-Virgin Olive Oil
1 Tablespoon Rice Vinegar
1/4 Cup Pomegranate Seeds
1 Orange, Peeled and Cut into Segments
1 Avocado, Sliced
1/4 Cup Pumpkin Seeds
2 Hard Boiled Eggs
1/4 Teaspoon Salt
1/4 Teaspoon Ground Black Pepper

Step-by-Step Instructions

I’d like to thank PureWow for this recipe. Laura found this one a while back and we’ve been eager to make it. I think it turned out wonderfully and I think you’ll agree.

Cook the Rice

Follow the instructions for whatever type of rice you decide to use. We chose black rice because we love it, but it’s not essential that you use that. When cooking the rice though, be sure to use vegetable broth as the liquid as opposed to water. Also, add the minced garlic to the rice as it’s cooking. Between the broth and the garlic, things will be delicious.

When the rice is finished cooking, toss it with the olive oil, rice vinegar, mint, salt and pepper.

Toss the Baby Greens

In a medium sized bowl, toss the baby greens with the olive oil, rice vinegar, salt and pepper.

Construct the Bowls

Divide the rice between two fairly decent sized eating bowls. Then, cover the rice with the baby greens. After that, arrange the pomegranate seeds, orange pieces, avocado slices, pumpkin seeds and hard boiled eggs in sections between the two bowls. This arrangement is what makes these bowls look so interesting. Most of the ingredients are kept distinct from one another. When you’re finished fixing the bowls, serve and enjoy!

The Final Vegetable & Fruit Buddha Bowl

I must admit that this was my first Buddha bowl. I loved it though and I might just continue making these in the future. If you decide to try this recipe out, please let me know your thoughts in the comment section below. Thanks for reading!