Edamame & Veggie Rice Bowl

Photo: Vegane Bowls von MaKe in der Nahaufnahme in Köln by Marco Verch under Creative Commons 2.0

This colorful meal is easy to throw together and is a great prepare-ahead option.

 2 cups cooked rice (white, brown, or cauliflower)
 4 cups roasted vegetables of choice (broccoli, bell peppers, onions, carrots, and zucchini are all good options)
 1 cup shelled edamame
 1 large avocado, diced
 ½ cup chopped fresh cilantro
 ½ cup Citrus Lime Viaigrette or Asian dressing of choice
1

Divide and arrange rice, veggies, edamame, and avocado into four serving bowls. Top with chopped cilantro and drizzle with vinaigrette.

Recipe Notes

  • ADD MORE PROTEIN: Increase the protein of this meal by adding leftover cooked chicken or tofu.
  • MEAL PREP: This makes a great make-ahead lunch or dinner. Prepare in four large storage containers with dressing on the side. Add dressing right before eating.

    • Recipe adapted from: EatingWell

    Ingredients

     2 cups cooked rice (white, brown, or cauliflower)
     4 cups roasted vegetables of choice (broccoli, bell peppers, onions, carrots, and zucchini are all good options)
     1 cup shelled edamame
     1 large avocado, diced
     ½ cup chopped fresh cilantro
     ½ cup Citrus Lime Viaigrette or Asian dressing of choice

    Directions

    1

    Divide and arrange rice, veggies, edamame, and avocado into four serving bowls. Top with chopped cilantro and drizzle with vinaigrette.

    Edamame & Veggie Rice Bowl
    IngredientsDirections