Recipe for a colorful Buddha bowl

Cook the rice for 15 minutes in a large pot of boiling salted water.

Drizzle the red cabbage, mushrooms, and avocado with lemon juice and set aside.

Emulsify the mustard with lime juice, 2 tablespoons of water, half of the herbs, salt, and pepper. Set aside. Check the cooking of the rice, continue for 5 minutes if necessary, and drain. Rinse under cold water. Drain again.

To finish, arrange in airtight containers: spread the rice at the bottom of the containers, place on top, and separately, the avocado, red cabbage, button mushrooms, and pomegranate seeds. Drizzle with the sauce. Sprinkle with the remaining herbs and cashews.