Edamame Rice Bowls


There is healthy food I know I’m supposed to eat, stuff I often let linger in my fridge until it goes bad. And then there is healthy food I want to eat, dishes that aren’t totally stripped of flavor but instead packed with goodies like whole veggies, protein and accouterments like scallions.

I order trendy bowls at fast-casual restaurants all the time, so why not make my own at home? The key is to take the time and care to prep some of the ingredients separately. Roast some veggies in the oven beforehand until they’re nice and caramelized. Cook some basmati rice. Char some edamame in a cast iron skillet.

Then, all you have to do before work is throw it all in a big bowl. Lots of dressing on the side.

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Edamame Rice Bowls

For the bowls:

½ cup carrots, cut into large chunks

½ cup cauliflower florets

Olive oil



1 cup cooked brown rice

½ cup edamame, shelled

1 avocado, diced

4 tablespoons sliced scallions

4 tablespoons chopped fresh cilantro

For the dressing:

¼ cup olive oil

¼ cup lime juice, preferably fresh

¼ cup lemon or orange juice, preferably fresh

2 teaspoons minced fresh jalapeno pepper

¼ cup snipped fresh cilantro

¼ teaspoon salt

⅛ teaspoon ground black pepper

Preheat oven to 400 degrees. Arrange carrots and cauliflower on a baking sheet. Drizzle with olive oil, season with salt and pepper and, with your hands, toss the veggies to coat with the oil.

Roast veggies for 20 minutes, until pretty soft and slightly browned.

Remove from oven and set aside.

Make the dressing: Add all dressing ingredients to a blender or food processer and pulse a couple of times until combined and pretty smooth. Set aside.

Divide rice between two bowls.

Split the veggies, edamame and avocado between the bowls and arrange on top of the rice. Top both with scallions and cilantro. Drizzle with vinaigrette just before serving.

Serves 2.

Source: Michelle Stark, Tampa Bay Times