Ingredients
Wild Rice
- 2 cups U.S.-grown wild rice
- 2 1/4 cups water
- 2 1/2 tbsp olive oil divided
- 2 tsp salt divided
Roasted Veggies & Tofu
- 1 red bell pepper sliced
- 1 orange bell pepper sliced
- 2 summer squash sliced
- 2 cups sliced mushrooms
- 1 block extra firm tofu cubed
- ½ tbsp sesame oil
- 1 tsp ground pepper
Fresh Toppings
- 2 cups shredded carrots
- 4 radishes sliced
- 2 mini cucumbers thinly sliced into ribbons
- 2 green onions sliced
- 6 cups power greens salad mix
- 1 bottle ginger dressing
Method
Wild Rice
- In an Instant Pot, add wild rice, water, 2 tablespoons olive oil, and 1 teaspoon kosher salt. Set to manual mode and cook for 30 minutes. Once done, allow natural release for 15 minutes, then manually release any remaining pressure.
Roast Vegetables & Tofu
- Preheat oven to 420°F. On a parchment-lined baking sheet, arrange bell peppers, squash, mushrooms, and tofu in separate rows. Drizzle with remaining olive oil and sesame oil. Sprinkle with salt & pepper, then gently toss. Bake for 15 minutes or until the tofu is golden and crisped.
Set Up the Buddha Bowl Bar
- Transfer the cooked rice into a serving bowl. Arrange roasted veggies, tofu, and fresh toppings on a large platter. Set out power greens and ginger dressing. Let everyone create their own bowls and enjoy!