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Edamame & Veggie Rice Bowl

This colorful Edamame & Veggie Rice Bowl is a protein-packed, nutrient-dense vegan meal perfect for lunch or dinner. With a base of fluffy rice and a vibrant mix of vegetables tossed in a flavorful sesame soy dressing, it’s a satisfying and wholesome bowl you’ll want to make on repeat.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2
Course: Lunch, Main Course
Cuisine: Asian-Inspired, Fusion
Calories: 400
Ingredients Method Notes

Ingredients
  

  • For the Bowl:
  • 1 cup cooked jasmine or brown rice
  • 1/2 cup shelled edamame cooked
  • 1/2 cup shredded carrots
  • 1/2 cup purple cabbage thinly sliced
  • 1/2 red bell pepper thinly sliced
  • 1/4 cucumber sliced
  • 1 avocado sliced (optional)
  • 1 tbsp sesame seeds optional
  • For the Dressing:
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 1 tsp maple syrup
  • 1 clove garlic minced
  • 1/2 tsp grated ginger
  • Pinch of red pepper flakes optional

Method
 

  1. Prepare the rice:
  2. Cook rice according to package instructions. Let cool slightly before serving.
  3. Make the dressing:
  4. In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, maple syrup, garlic, and ginger.
  5. Assemble the bowl:
  6. In a serving bowl, add a scoop of rice. Arrange edamame, carrots, cabbage, bell pepper, cucumber, and avocado on top.
  7. Add dressing:
  8. Drizzle dressing over the veggies and rice. Sprinkle with sesame seeds.
  9. Serve:
  10. Enjoy immediately or chill for 10–15 minutes for a refreshing cold bowl.

Notes

Use quinoa or cauliflower rice for a low-carb version.
Make ahead and store ingredients separately for meal prep.
Add tofu or chickpeas for even more protein.