Edamame & Veggie Rice Bowl

Edamame & Veggie Rice Bowl

2 Reviews
From: EatingWell.com, December 2017

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.

Ingredients 1 serving

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Original recipe yields 1 servings
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  • ½ cup cooked brown rice (see associated recipes)
  • 1 cup roasted vegetables (see associated recipes)
  • ¼ cup edamame
  • ¼ avocado, diced
  • 2 tablespoons sliced scallions
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons Citrus-Lime Vinaigrette (see associated recipes)


  • Prep

  • Ready In

  1. 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

Nutrition information

  • Serving size: 2 cups
  • 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

Reviews 2

January 11, 2018
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By: melilayne
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
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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!
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