Recipe

Dinner

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Rice
Pan Roasted Vegetables
Frozen Edamame Beans
Fresh Cilantro
, chopped
Avocados
, diced
Green Onions
Citrus-Lime Vinaigrette

Edamame & Veggie Rice Bowl

Total time: 10 min
Servings: 4
  • 1 c. Rice
  • 2 c. Pan Roasted Vegetables
  • 1/2 c. Frozen Edamame Beans
  • 4 tbsp. Fresh Cilantro, chopped
  • 1/2 c. Avocados, diced
  • 4 tbsp. Green Onions
  • 4 tbsp. Citrus-Lime Vinaigrette
  • Arrange rice, veggies, edamame and avocado in a 4-cup sealable container or bowl.
  • Top with scallions and cilantro. Drizzle with vinaigrette just before serving.
Prep Recipes 2

Rice🌐

Total time: 30 min
Servings: 1 c.
  • 1/2 c. Rice
  • 1/2 c. Water, for rice
  • 1/2 c. Water, for evaporation
  • Cook the rice according to package instructions. Store in the refrigerator.

Pan Roasted Vegetables 🌐

Total time: 45 min
Servings: 2 c.
Equipment: Oven
  • 1/2 c. Fresh Zucchini, diced
  • 12 Cherry Tomatoes
  • 1/2 c. Red Bell Peppers, diced
  • 1/2 c. Red Onions, diced
  • 1/2 c. Orange Sweet Potatoes, diced
  • 2 tbsp. Olive Oil
  • 1/4 tsp. Salt & Black Pepper
  • Preheat the oven to 400°F. Line a sheet pan with parchment paper.
  • In a large bowl, combine the zucchini, tomatoes, bell pepper, onion, and sweet potato. Add the olive oil and season with salt and pepper. Stir or toss to mix evenly.
  • Spread the vegetables out on the lines sheet pan. Roast them in the oven for 12 minutes, flip them over, and continue roasting for 15–20 minutes longer, until they're tender.