Veggie Buddha Bowl
A quick vegan friendly veggie Buddha bowl made with brown sushi rice, and a selccection of cooked and raw vegetables.
Brown sushi rice
4thsp Rice vinegar
Wash the brown sushi rice several times then out the rice in the pan with 1 cup rice, 2 cups of water, cook for 35 mins at a simmer with the lid on and switch off the heat. Keep the lid on for a further 10 mins then add the rice vinegar and sugar.
Cook the potatoes and carrots in the oven whilst the rice is cooking, slice the raw vegetables and serve on top of the rice with the cooked veg and a splash of soy sauce and some sesame seeds as a garnish.
You could also add some tofu or veggie sausages to this dish and mix up the cooked and raw vegetables with your own preference.