Edamame & Veggie Rice Bowl

Name: Edamame & Veggie Rice Bowl
Total time: 5 min
Ingredients: 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)

Rating: 5 stars

2 Ratings
2 Reviews

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

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)

Associated Recipes

Directions

Step 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.

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Tips

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

Nutrition Facts

Serving Size: 2 cups

Per Serving:

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;

Exchanges:

4 fat, 2 starch, 1 vegetable, 1/2 lean-protein

Reviews (2)

Reviews for: Photos of Edamame & Veggie Rice Bowl

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I made five servings of this and took them for lunch. It was healthy and tasty and worked well for my second trimester diet.

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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