SUNSET^® Rainbow Buddha Bowl

• 1 Aloha™ pepper, cut into thin rings
• 2 cups Angel Sweet® tomatoes, halved
• 2 cups brown rice, cooked
• 2 cups purple cabbage, shredded
• 1 avocado, peeled and sliced 
• 1 (19 oz) can chickpeas, rinsed and drained
• 1 package pea shoots
• Orange Ginger Vinaigrette (recipe below)
• Sea salt to taste
• Freshly ground black peppercorns to taste
• 2 limes, cut into wedges
• ¼ cup fresh basil, chopped

Orange Ginger Vinaigrette 

• ½ cup fresh orange juice
• 1 Tbsp orange zest
• ¼ cup rice vinegar
• 2 Tbsp fresh ginger, grated
• 1 Tbsp fresh coriander, chopped
• 1 Tbsp honey 
• ½ cup grapeseed oil