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. Source: EatingWell.com, December 2017

Katie Webster
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Ingredients

Directions

  • 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.

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Tips

To make ahead: Refrigerate dressing and bowl separately for up to 5 days

Nutrition Facts

394 calories; 22.3 g total fat; 3 g saturated fat; 240 mg sodium. 935 mg potassium; 44.4 g carbohydrates; 9 g fiber; 6 g sugar; 9 g protein; 7974 IU vitamin a iu; 101 mg vitamin c; 202 mcg folate; 91 mg calcium; 2 mg iron; 104 mg magnesium;

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/11/2018
I made five servings of this and took them for lunch. It was healthy and tasty and worked well for my second trimester diet. Read More
Rating: 5 stars
12/20/2017
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! Read More