Brown Rice, Edamame, Avocado & Veggie Bowl
This Brown Rice, Edamame, Avocado & Veggie Bowl is a delicious and healthy vegan recipe that is packed with protein, fiber, and essential vitamins and minerals. The edamame provides a good source of protein, while the veggies provide fiber, vitamins, and minerals. This dish is gluten-free and vegan, making it suitable for many dietary preferences. However, people with a soy allergy should avoid this dish.
Allergen Information: Contains Soy Allergy
Nutrition Facts
Per serving
Energy
162 kcal
Protein
7 g
Carbs
22 g
Fat
6 g
Fiber
4 g
Ingredients
Rice, raw, brown
0.25 cup (50g)
Edamame
1 cup (100g)
Red Bell Pepper
0.25 cup, chopped (50g)
Carrot
0.25 cup, sliced (50g)
Cucumber
0.5 cup, chopped (100g)
Avocado
0.25 cup, diced (50g)
Rice Vinegar
1 tbsp (15g)
Soy sauce
2 tsp (10g)
Sesame Oil
1 tsp (5g)
Grated Ginger
1 tsp (3g)
Common salt
0.5 tsp (2.5g)
Black Pepper
0.5 tsp (1g)
Sesame Seeds
1 tsp (3g)
Instructions
Preparation
Cook Brown Rice:
-Rinse till water runs clear.
-Add rice + water to pressure cooker.
-Cook on high till full pressure.
-Lower heat, cook few mins more.
-Let pressure release naturally, fluff.
Cooking Steps
In a pot of boiling water, cook fresh edamame for 3-4 minutes until tender. Drain and set aside.
In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, grated ginger, salt, and pepper to make the dressing.
In a large bowl, combine cooked rice, boiled edamame, chopped bell pepper, grated carrot, chopped cucumber, and diced avocado.
Pour the dressing over the rice and vegetable mixture and toss well to coat.
Divide the rice bowl into serving bowls and sprinkle sesame seeds over each bowl.
Serve hot.