My Gluten Free Guide

Gluten Free Recipe: Rainbow Rice Buddha Bowl

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gluten free buddha bowl recipe uk

This yummy gluten free buddha bowl is a brilliant healthy recipe to try for lunch or dinner. We’ve always called this rainbow rice buddha bowl “Amy’s Rice Bowl” in our house, after our friend from Australia introduced us to a similar recipe a couple of years ago.

Over the dozens of times that we have made these dish, we gradually changed some of the ingredients and we have finally hit on our perfect recipe. You’ll find the full recipe below.

We still often switch around the final topping on the dish, depending on what we have in the fridge or are in the mood for. Fried egg is our default, but the bowl can also be topped with a portion of protein such as salmon, chicken or toasted nuts.

gluten free buddha bowl recipe uk

Pictured above you’ll see the fried egg variety, which is a vegetarian version of the bowl, and below is a picture of the version topped with a hot smoked salmon fillet. I bought these from Lidl, but you’ll find most supermarkets sell hot smoked salmon or precooked salmon fillets in the chiller section.

For the crunchy vegetable element of the bowl you can absolutely switch this up and use any types you like. I use grated carrot and very finely sliced red cabbage, but you could use sliced radishes, white cabbage, grated beetroot, sliced peppers, thinly sliced cucumber and much more.

Kale is our staple for the sauteed element, as it carried the salty tamari sauce and sesame seeds so well, but you could try using broccoli, spring greens or spinach instead.

Right, let’s get to that recipe! Scroll on down for the good stuff.

gluten free rainbow rice buddha bowl recipe

Gluten Free Rainbow Rice Buddha Bowl (Serves 2)

Ingredients

Base:

  • 150g brown rice

Dressing:

  • Juice and zest 1 lemon
  • 2 tsp maple syrup
  • 1 tsp sesame oil
  • 1 tsp extra virgin olive oil
  • 1 tsp tamari

Sesame kale:

  • 1 tsp extra virgin olive oil
  • 1 tsp sesame oil
  • 2 tsp tamari
  • 1 tbsp sesame seeds
  • 120g kale

Crunchy veg:

  • 70g carrot
  • 80g red cabbage

To top:

  • one egg or portion of protein per person (e.g. cooked salmon fillet/chicken breast)

Method

  1. Rinse the brown rice and cook per the instructions on the packet.
  2. While the rice is cooking, you can prepare some of the other bowl elements. First, the crunchy veg – peel and grate the carrot, then finely slice/shred the red cabbage. Next, destone and peel the avocado, and cut into thin slices. Set these elements aside.
  3. To make the dressing for the bowl, combine the lemon juice and zest with 2 tsp maple syrup, 1 tsp sesame oil, 1 tsp extra virgin olive oil and 1 tsp tamari. Set aside.
  4. Once the rice is cooked, strain off the water and them leave the rice in the saucepan with the lid off. It will stay slightly warm and give any residual water the chance to evaporate as steam.
  5. For the sesame kale, toast the sesame seeds lightly in dry frying pan, then the shredded kale leaves to the pan along with 1 tsp sesame oil and 1 tsp olive oil. Turn the heat to medium and sautee for a few minutes until bright green and nicely cooked. Add 2 tsp tamari and turn the heat down – cook for 1 minute to reduce the liquid then turn the heat off.
  6. To assemble the bowls, cover the base of the bowl 2/3 with rice, add the carrot, red cabbage and sesame kale to the remaining third. Place half an avocado on each, then drizzle the dressing over the rice, carrot and cabbage. Sprinkle some sesame seeds on the avocado and them finish the bowl by placing a fried egg or fillet of cooked/hot smoked salmon on top.
gluten free buddha bowl with fried egg
gluten free salmon buddha bowl

I hope you’ve enjoyed making this gluten free rainbow rice buddha bowl! Click the pin below if you want to save this recipe to Pinterest and make again in the future.

gluten free rainbow rice buddha bowl pinterest

For more yummy gluten free lunch and dinner ideas, why not try some of these tasty ideas:

Enjoy! x

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