Peanut Vegetable Buddha Bowls with Midnight Grains & Nori Avocado

Peanut Vegetable Buddha Bowls

with Midnight Grains & Nori Avocado

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dinner

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SERVINGS
2 6
PREP & COOK TIME
30 min
CALORIES
600
FAT
30g
CARBOHYDRATES
39g
PROTEIN
15g

MAIN INGREDIENTS

  1. ½ cup midnight grains
  2. 1 red bell pepper
  3. 1 carrot
  4. 1 garlic clove
  5. 1 oz fresh ginger
  6. 1 tbsp sesame oil
  7. 4 oz sugar snap peas
  8. ½ cup edamame
  9. 1 avocado
  10. 1 lime
  11. 1 tbsp smoked nori spice
  12. 2 tbsp peanuts
  13. ¼ cup peanut sauce
  14. Salt*
  15. *Not included
  16. For full ingredient list, see Nutrition
Allergens: peanuts, tree nuts
Nutrition

TOOLS

  • Small saucepan with lid
  • Large skillet

INSTRUCTIONS

1
Cook the grains
Combine the midnight grains, 1 cup water, and a pinch of salt in a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until the rice is tender and water is absorbed, about 18 to 20 minutes. Leave the grains covered, off the heat, until you’re ready to serve.
2
Prepare the vegetables
Deseed and slice the red bell pepper. Peel and thinly slice the carrot. Peel and mince or grate the garlic and ginger.
3
Stir-fry the vegetables
Place a large skillet over medium-high heat with the sesame oil. Once hot, add the minced garlic and ginger and cook until fragrant, about 1 to 2 minutes. Add the sliced pepper, carrot, snap peas, and a pinch of salt and cook, stirring often, until the vegetables are crisp-tender, about 3 to 4 minutes.
4
Prepare the avocado
Halve the avocado, remove the pit, and slice the flesh. Halve the lime and cut half into wedges. Squeeze just half the lime juice over the avocado on a cutting board. Sprinkle with salt and smoked nori spice.
5
Serve
Divide the midnight grains between large, shallow bowls and top with stir-fried vegetables, nori avocado, and peanuts. Drizzle with peanut sauce and serve with lime wedges. Dig in!