Another Buddha bowl for dinner! 💚
I really need to add more pickled red onions up front to this plate, they are just so good. This is the same thing as yesterday but with more tomato and broccoli and 4 dry cured olives instead of 3, but no avocado because I couldn't find a same day fresh one at the store.
I added @hotnsaucyco black garlic n peri peri hot sauce to the sprouts because I just love that in plates like this.
The quick pickled red onions are made with a great, easy recipe from @pinchofyum—just a thin sliced red onion, ⅓ cup white vinegar, ⅔ cup water, ½ tsp kosher salt, and I used ½ tsp maple syrup (instead of sugar) and they were ready by the time my rice was cooked. I did agitate them a handful of times and left them on the countertop while I chopped veggies so they would 'pickle' by the time I was ready to eat.
Oh, and I added just a drizzle of rice vinegar to the 50/50 rice before storing it yesterday. I like the idea of vinegaring starches when it makes sense and tastes good.
#plantbased #buddhabowl #veggiebeangrainbowl #oilfree