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.

Katie Webster
Source:, December 2017


Ingredient Checklist


Instructions Checklist
  • 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.


Nutrition Facts

393.6 calories; protein 9g 18% DV; carbohydrates 44.4g 14% DV; exchange other carbs 3; dietary fiber 9g 36% DV; sugars 6.3g; fat 22.3g 34% DV; saturated fat 3g 15% DV; vitamin a iu 7973.8IU 160% DV; vitamin c 100.9mg 168% DV; folate 202.1mcg 51% DV; calcium 91.2mg 9% DV; iron 2.4mg 13% DV; magnesium 104.4mg 37% DV; potassium 935.1mg 26% DV; sodium 239.6mg 10% DV; thiamin 0.3mg 35% DV.

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
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
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