Recipe

Lunch

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Cooled Rice
Olive Oil
Garlic Powder
Salt
Cooked Edamame
Cucumbers
, thinly sliced
Coleslaw Mix
Tamari | Soy Sauce
Creamy Peanut Butter
Rice Vinegar
Sesame Oil | Avocado Oil
Honey | Maple Syrup
Fresh Ginger
, grated

Edamame & Veggie Rice Bowl

Total time: 35 min
Servings: 2
Equipment: Oven
Crispy Rice
  • 2 c. Cooled Rice
  • 1 tbsp. Olive Oil
  • 1/4 tsp. Garlic Powder
  • 1/8 tsp. Salt
Bowl
  • 1 c. Cooked Edamame
  • 1/2 c. Cucumbers, thinly sliced
  • 2 c. Coleslaw Mix
Dressing
  • 3 tbsp. Tamari | Soy Sauce
  • 1 tbsp. Creamy Peanut Butter
  • 2 tbsp. Rice Vinegar
  • 1 tbsp. Sesame Oil | Avocado Oil
  • 1 tbsp. Honey | Maple Syrup
  • 1/2 tsp. Fresh Ginger, grated
  • Preheat the oven to 425°F. Spread the rice on a baking sheet and toss with olive oil, garlic powder, and salt.
  • Bake for 20–25 minutes, stirring once, until the rice is golden and crispy.
  • In a small bowl, whisk together the soy sauce, peanut butter, rice vinegar, sesame oil, maple syrup, and ginger.
  • Divide the crispy rice between two bowls. Top with edamame, cabbage, and cucumbers. Drizzle with peanut sauce.
Prep Recipes 2

Cooked Edamame🌐

Total time: 0 min
Servings: 9 oz.
  • 9 oz. Frozen Edamame Beans
  • Cook the edamame according to package instructions.

Cooled Rice🌐

Total time: 30 min
Servings: 2 c.
  • 1 c. Rice
  • 1 c. Water
  • Rinse the rice until the water runs clear.
  • Cook the rice according to package instructions.