Purple Rice Buddha Bowl (Vegan)


  • 1/4 cup uncooked purple/black rice

  • 1 tablespoon coconut oil

  • 1/2 cup diced red onion

  • 1 garlic clove, finely minced

  • 2 and 1/2 cups purple broccoli

  • 1 cup cooked adzuki beans

  • 2 purple carrots, diced

  • 2 tablespoons hemp seeds

  • 1/2 cup of purple cabbage, sliced

  • 1/2 avocado, cubed

  • 1 tablespoon flaxseed oil

  • 1/2 to 1 tablespoon apple cider vinegar

  • Himalyan salt and ground black pepper to taste

  • Dash of ground cayenne pepper

Cook Rice in a rice cooker or stove stop according to directions on the package.

In a large saucepan over medium heat, melt the coconut oil, then saute the onion and garlic in the oil for about 2 minutes or until the onion becomes soft. Add the broccoli, cooked beans, carrots and cabbage. Stir and heat the mixture until the colors of the broccoli and carrots are bright, about 1 to 2 minutes.