Peanut Vegetable Buddha Bowls
with Midnight Grains & Nori Avocado
- ½ cup midnight grains
- 1 garlic clove
- 1 oz fresh ginger
- 1 red bell pepper
- 1 carrot
- 1 tbsp sesame oil
- 4 oz sugar snap peas
- 1 avocado
- 1 lime
- 1 tbsp smoked nori spice
- 2 tbsp peanuts
- ¼ cup peanut sauce
- *Not included
- For full ingredient list, see Nutrition
- Directions for 4 servings indicated in parentheses
- Large skillet
- Small saucepan with lid
Add midnight grains, 1 cup (2 cups) water, and a pinch of salt to a small saucepan. 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 grains covered, off heat, until ready to serve.
Peel and mince garlic and ginger. Deseed and thinly slice the red bell pepper(s). Peel and thinly slice the carrot(s).
Heat sesame oil in a large skillet over medium-high heat. Add minced garlic and minced ginger and cook until fragrant, 1 to 2 minutes. Add sliced red bell pepper, sliced carrot, sugar snap peas, and a pinch of salt, and cook until vegetables are crisp-tender, 3 to 4 minutes.
Halve the avocado(s), remove the pit(s), and slice the flesh. Halve the lime(s), juice one half (1 lime), and cut one half (1 lime) into wedges. Pour lime juice over the sliced avocado and sprinkle with salt and smoked nori spice.
Divide the cooked midnight grains between large bowls. Top with stir-fried vegetables, nori avocado, and peanuts. Drizzle with peanut sauce and serve with lime wedges. Bon appétit!