Edamame & Veggie Rice Bowl – A Colorful, Protein-Packed Vegan Meal

Looking for a healthy, satisfying bowl that’s quick to prepare, packed with flavor, and totally plant-based? Meet your new favorite: the Edamame & Veggie Rice Bowl.

This vibrant dish is a powerhouse of nutrition—featuring fiber-rich brown rice, protein-packed edamame, and a medley of colorful, crunchy vegetables. Tossed in a savory sesame-ginger dressing, it’s not just healthy, it’s downright crave-worthy.

Whether you need a weeknight dinner, a quick lunch, or a meal-prep staple, this bowl has you covered.

Why You’ll Love This Bowl

Loaded with plant protein thanks to edamame

Naturally vegan & gluten-free

Quick & easy—ready in under 30 minutes

Customizable with your favorite grains or veggies

Meal prep-friendly for busy weeks

This is the kind of recipe that’s not only good for your body—but also a treat for your taste buds!

Ingredients You’ll Need

Base:

1 cup brown rice (or white rice, quinoa, or cauliflower rice)

1½ cups frozen shelled edamame, cooked

Veggie Mix:

½ cup shredded carrots

½ cup red bell pepper, thinly sliced

½ cup purple cabbage, shredded

¼ cup cucumber, diced

2 tbsp green onions, chopped

Optional: avocado slices, radishes, or steamed broccoli

For the Sesame-Ginger Dressing:

1½ tbsp soy sauce or tamari (gluten-free)

1 tbsp rice vinegar

1 tsp sesame oil

1 tsp grated fresh ginger

½ tsp maple syrup or agave

Optional: pinch of red pepper flakes for heat

How to Make It

Step 1: Cook the Rice

Start by cooking your rice according to package instructions. Brown rice takes about 25–30 minutes, so prep your other ingredients while it cooks.

Step 2: Prepare the Edamame

Boil or steam frozen edamame for 4–5 minutes until tender. Drain and set aside.

Step 3: Mix the Dressing

In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, ginger, and maple syrup. Taste and adjust seasoning if needed.

Step 4: Assemble Your Bowl

In a large bowl or plate, layer the cooked rice, edamame, and all your chopped veggies. Drizzle with the sesame-ginger dressing and toss gently. Top with green onions and sesame seeds.

That’s it—your colorful, nourishing rice bowl is ready to enjoy!

Variations & Add-Ins

This bowl is endlessly flexible. Here are some ideas to switch it up:

Swap the grain: Try quinoa, farro, or cauliflower rice.

Add crunch: Sprinkle on crushed peanuts, cashews, or crispy wontons.

Make it spicy: Add sriracha, chili oil, or fresh sliced jalapeños.

Boost with greens: Add spinach, kale, or baby arugula.

Creamy twist: Top with a drizzle of tahini or peanut dressing.

Make it your own—you really can’t go wrong.

Nutrition Highlights

This bowl is not only beautiful—it’s balanced:

Edamame: Rich in complete protein, fiber, and iron

Veggies: Packed with vitamins A, C, and K

Brown Rice: Complex carbs for energy and fiber for digestion

Sesame Oil: Healthy fats and deep umami flavor

It’s a feel-good meal that doesn’t sacrifice taste for health.

Meal Prep Tips

Want to save time during the week?

Batch cook rice and edamame in advance

Chop veggies and store them in airtight containers

Keep dressing in a jar and pour when ready to eat

Assemble just before serving for the best texture

This bowl holds up well in the fridge for 2–3 days and makes an excellent packed lunch.

Final Thoughts

The Edamame & Veggie Rice Bowl is more than a recipe—it’s a go-to formula for vibrant, healthy, plant-based eating. Whether you’re vegan, vegetarian, or just trying to eat more greens, this bowl is a delicious step in the right direction.

Plus, it’s fast, flexible, and pretty enough to make you excited about lunch again!