Edamame Rice Bowls Recipes

EDAMAME & VEGGIE RICE BOWL

Edamame & Veggie Rice Bowl image

The ingredients in this vegan grain bowl recipe can be prepped ahead for an easy lunch to pack for work. The tangy citrus dressing is a refreshing flavor with the sweet caramel of the roasted sheet-pan veggies.

Provided by Katie Webster

Time 5m

Number Of Ingredients 7

Ingredients

½ cup cooked brown rice (see associated recipes)
1 cup roasted vegetables (see associated recipes)
¼ cup edamame
¼ avocado, diced
2 tablespoons sliced scallions
2 tablespoons chopped fresh cilantro
2 tablespoons Citrus-Lime Vinaigrette (see associated recipes)

Steps:

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.

Nutrition Facts : Calories 393.6 calories, Carbohydrate 44.4 g, Fat 22.3 g, Fiber 9 g, Protein 9 g, SaturatedFat 3 g, Sodium 239.6 mg, Sugar 6.3 g

EDAMAME RICE BOWLS

Edamame Rice Bowls image

Wonderful flavors blended together in this brown rice dish. I found this in the "Healing Foods" March edition.

Provided by pkthacker1

Categories Soy/Tofu

Time 50m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup brown rice
8 ounces frozen shelled edamame
1/4 cup dried cranberries
2 ounces crumbled feta cheese
10 pitted kalamata olives, halved
3 tablespoons chopped cilantro
1 tablespoon olive oil
1 tablespoon lime juice
1/4 teaspoon red pepper flakes

Steps:

Bring 1 1/4 cups water to a boil, stir in rice and season with salt. cover, reduce heat to medium low and simmer 45 minutes or until rice is tender.
Bring 2 cups salted water to a boil, add edamame and cook 2 minutes or until tender; drain and set aside.
Toss together rice, edamame, cranberries, feta, olives, cilantro, oil, lime juice and red pepper flakes in a large bowl. Season with salt and pepper.

Nutrition Facts : Calories 127.8, Fat 6.2, SaturatedFat 1.7, Cholesterol 6.7, Sodium 129.8, Carbohydrate 13.3, Fiber 1.9, Sugar 0.6, Protein 5.7

TERIYAKI CHICKEN & EDAMAME RICE BOWLS

Teriyaki Chicken & Edamame Rice Bowls image

Make and share this Teriyaki Chicken & Edamame Rice Bowls recipe from Food.com.

Provided by gailanng

Categories One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

2 tablespoons vegetable oil
1 1/2 lbs boneless skinless chicken breasts, cut into 1/2-inch pieces
1 1/2 cups edamame, thawed (10 ounce bag)
1 small red bell peppers or 1 small yellow bell pepper, small diced
1/2 cup bottled teriyaki sauce
3 cups cooked medium grain brown rice (can sub white rice) or 3 cups long grain brown rice (can sub white rice)
1/2 cup chopped fresh cilantro leaves

Steps:

Heat oil in large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until lightly brown and cooked through.
Stir in edamame, bell pepper and teriyaki sauce. Bring to boil and cook, stirring constantly, for 30 seconds. Add rice and cilantro, stir until well combined and heated through.

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