Brown Rice Buddha Bowl

Combine water brown rice and salt in a pressure cooker. Close and secure the lid; bring to high pressure according to manufacturer's instructions. Cook for 10 minutes. Release pressure naturally according to manufacturer's instructions. Drain any remaining water and transfer rice to a large bowl.

Whisk lime juice olive oil sesame oil Thai basil and chile pepper in a small bowl to make dressing.

Toast sesame seeds in a nonstick skillet over medium-low heat stirring occasionally until evenly browned and fragrant about 5 minutes. Transfer to a bowl.

Cook and stir snow peas in the same skillet until bright green 3 to 5 minutes. Remove from heat and let cool.

Arrange snow peas chickpeas tofu baby corn carrots and green bell pepper over the brown rice. Drizzle dressing over the entire bowl; toss to mix. Sprinkle toasted sesame seeds on top. Garnish with green onions and cilantro.