Savory Buddha Bowl

One of my favorite ways to use leftovers is to make it a variety bowl with additional fresh components. The cauliflower ceviche and crispy daikon made our lunch today, with some fresh bok choy and nutty sprouted red rice.

I love using red sprouted rice not just because they nutritious but also because they’re absolutely delicious! They’re also hearty and filling, along with being fragrant and nutty. You’ll be saying basmati who!

In a pan, add 1 cup of rice with 2 cups of water. Cover and bring to a boil over medium heat. Lower heat to low and let cook for 30 minutes. Uncover, let it cool and it’s ready.

Prepare the bok choy by removing the bottom root, and separate the petals/leaves. Wash thoroughly, and chop into bite size pieces.

In a saute pan, heat 1 tsp of oil over medium heat. Add 2 cups of bok choy, and 1/2 tsp coarse salt. Toss together and cook over medium-high heat for 5 minutes. Once they’re slightly tender, still crunchy, they’re ready.

Put the bowl together and enjoy!

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