Ready in 15 minutes: Serves 1

Vegan Brown Rice Buddha Bowl

Vegan Brown Rice Buddha Bowl


• 125g cooked brown rice

• 1/4 cucumber

• 2 radishes thinly sliced

• 1 small carrot cut into matchsticks

• 1/2 lime zest and juice

• 1 handful coriander leaves

• 1 tbsp sushi ginger

• 1/2 avocado

• 6 itsu frozen vegetable gyoza

• 1 tbsp toasted pumpkin seeds

To prepare

Step 1

Mix a tbsp of the ginger pickling with lime zest and

a pinch of salt in a small dish.

Step 2

Coat the thinly-sliced cucumber and radish with the pickle

and lime zest and leave for 5 minutes to preserve.

Step 3

Pan-cook the gyoza as per the pack instructions.

Step 4

Arrange the cooked rice, avocado, carrot, coriander

and pumpkin seeds in a bowl.

Step 5

Drain the pickled cucumber and radish.

[put pickling brine aside]

Step 6

Add the cucumber and radish into the bowl and spoon

over the brine.

Step 7

Top with the crispy itsu gyoza dinner dumplings to finish.

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