Nourishing Edamame Bowl
Simple, delicious and Nourishing Edamame Bowl. The perfect plant-based meal. This bowl is wholesome, fiber-rich, protein-rich, loaded with veggies and very filling. It’s also easy to make and incredibly FLAVORFUL.
Ingredients
EDAMAME SALAD:
- 1 cup frozen edamame
- ½ cup finely chopped cucumber
- ¼ cup corn
- ¼ cup finely chopped red onion*
- ¼ cup cilantro, tightly packed and finely chopped
- ¼ tsp sea salt
SESAME-SOY-GINGER DRESSING:
- 2 Tbsp toasted sesame oil
- 2 Tbsp rice vinegar
- 4 tsp soy sauce
- 1 tsp coconut nectar or maple syrup
- ½ tsp finely grated ginger, tightly packed
- ½ tsp sriracha – optional
TO SERVE:
- 2 big handfuls of mizuna, chopped – or your favorite leafy green, spinach is also delicious!
- 1 cup finely shredded red cabbage
- 1 cup cooked brown rice**
- ½ Hass avocado, chopped
- Sesame seeds
Instructions
- EDAMAME SALAD
- Cook frozen edamame in boiling water for 5 minutes. Drain and rinse under cold water.
- Add all edamame salad ingredients to a medium bowl, stir to combine. Set aside.
- DRESSING
- Place all the dressing ingredients in a small bowl and whisk until combined.
- BOWLS
- Divide mizuna, red cabbage, cooked rice and edamame salad between to bowls. Top with avocado, sesame seeds and drizzle each bowl with half the dressing.
- Enjoy!
Notes
* I don’t like the strong taste of raw onions, so I place the chopped onions in a small bowl and cover them with boiling water. After ten minutes, I drain and rinse the onions with cold water. Bye-bye pungent taste, hello delicious mild flavor.
** About ⅓ cup uncooked brown rice yields 1 cup cooked brown rice. Cook rice according to instructions.
** About ⅓ cup uncooked brown rice yields 1 cup cooked brown rice. Cook rice according to instructions.