The ingredients in this vegan grain bowl recipe can be prepped ahead for an easy lunch to pack for work. The tangy citrus dressing is a refreshing flavor with the sweet caramel of the roasted sheet-pan veggies.
Arrange rice, veggies, edamame and avocado in a 4-cup sealable container or bowl. Top with scallions and cilantro. Drizzle with vinaigrette just before serving.
To make ahead: Refrigerate dressing and bowl separately for up to 5 days
Per serving:
394 calories;22 g fat(3 g sat); 9 g fiber; 44 g carbohydrates; 9 g protein; 202 mcg folate; 0 cholesterol; 6 g sugars; 0 g added sugars; 7,974 IU vitamin A; 101 mg vitamin C; 91 mg calcium; 2 mg iron; 240 mg sodium; 935 mg potassium
Nutrition Bonus:
Vitamin C (168% daily value), Vitamin A (159% dv), Folate (50% dv)
Carbohydrate Servings: 3
Exchanges: 4 fat, 2 starch, 1 vegetable, ½ lean-protein
I made five servings of this and took them for lunch. It was healthy and tasty and worked well for my second trimester diet.
December 20, 2017
By: Victoria Seaver, M.S., R.D.
This recipes is awesome for the work week. I'll usually use up leftover roasted veggies from dinner and grab edamame from the freezer. Super quick to make!