Peanut Vegetable Buddha Bowls

Combine the midnight grains, 1 cup (2 cups) water, and a pinch of salt in a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until the grains are tender and water is absorbed, 20 to 22 minutes. Leave the grains covered, off the heat, until you’re ready to serve.

Deseed and thinly slice the red bell pepper(s). Peel and thinly slice the carrot(s). Peel and mince the garlic and ginger.

Heat the sesame oil in a large skillet over medium-high heat. Add the minced garlic and minced ginger and cook until fragrant, 1 to 2 minutes. Add the sliced bell pepper, sliced carrot, sugar snap peas, and a pinch of salt and cook, stirring often, until the vegetables are crisp-tender, 3 to 4 minutes.

Halve the avocado(s), remove the pit, and slice the flesh. Halve the lime(s), juice one half (1 lime), and cut one half (1 lime) into wedges. Drizzle the lime juice over the avocado on the cutting board and sprinkle with salt and smoked nori spice.

Divide the midnight grains between large bowls. Top with stir-fried vegetables, nori avocado, and peanuts. Drizzle with peanut sauce and serve with lime wedges. Dig in!