Buddha bowl of rice, vegetables and mustard lemon

15 minutes


4 people


2 fino or verna lemons
300 g of brown rice
1.5 l of water
1 tsp salt
1 chicken breast
3 tbsp. soy sauce
2 cups lamb’s lettuce sprouts
2 cups spinach leaves
1 cup canned corn
4 radishes thinly sliced
2 carrots, grated
½ cup of lemon juice
½ cup EVOO
2 tbsp. French mustard
1 tbsp. honey
1 tsp. salt
3 tbsp. sesame seeds


Put water to boil with the salt in a pot, when it boils add the rice. Cook following the manufacturer’s instructions, the time can vary between 20 and 40 minutes. After it’s done cooking, drain and set aside until cool.

In a frying pan with a drizzle of olive oil, add the diced chicken and brown on all sides. Once cooked, add the soy sauce and turn off the heat. Mix to integrate well.

In another bowl we make our lemon dressing by adding the lemon juice, oil, mustard, honey and salt. We stir to integrate.

In a bowl put a rice base. On top add the lamb’s lettuce, spinach, corn, radishes and chicken cubes. Finish by pouring a bit of our lemon dressing and accompany it with some lemon wedges to squeeze when serving.

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