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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.
- By: Katie Webster EatingWell Recipe Contributor
Ingredients 1 serving
for serving adjustment
Serving size has been adjusted!
Original recipe yields 1 servings
Nutrition per serving may change if servings are adjusted.
- 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:
- Easy Brown Rice
- Colorful Roasted Sheet-Pan Veggies
- Citrus-Lime Vinaigrette
Preparation
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Prep
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Ready In
- 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
- 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
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
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!
