Edamame Rice Bowls
Elevate your meal routine with these vibrant and nutritious Edamame Rice Bowls, a quick and satisfying recipe that's perfect for lunch or dinner. Featuring fragrant jasmine rice as the base, these bowls are layered with colorful, fresh vegetables like shredded carrots, crisp cucumber, and sweet red bell peppers. Shelled edamame adds a protein-packed boost, while a drizzle of tangy sesame dressing—made with soy sauce, sesame oil, rice vinegar, and a touch of honey—ties everything together beautifully. Ready in just 40 minutes, this recipe is as wholesome as it is visually stunning, making it a go-to option for busy weeknights or meal prepping. Serve these bowls warm or at room temperature and enjoy a delicious balance of flavors and textures in every bite.
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Recipe Information
Ingredients
- 1 cup Jasmine rice
- 1 cup Edamame (shelled, frozen)
- 1 medium Carrot (shredded)
- 1 medium Red bell pepper (thinly sliced)
- 0.5 medium Cucumber (thinly sliced)
- 2 stalks Scallions (chopped)
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 1 tablespoon Rice vinegar
- 1 teaspoon Honey
- 1 teaspoon Sesame seeds
- 0.25 teaspoon Salt
- 2 cups Water
Instructions
Rinse the jasmine rice under cold water until the water runs clear.
In a medium saucepan, combine the rinsed rice, water, and a pinch of salt. Bring to a boil over medium-high heat.
Reduce the heat to low, cover, and let the rice simmer for 15 minutes. Remove from heat and let it rest with the lid on for an additional 10 minutes.
While the rice is cooking, bring a small pot of water to a boil and add the frozen edamame. Cook for 4-5 minutes until tender, then drain and set aside.
Prepare the vegetables: shred the carrot, slice the red bell pepper and cucumber, and chop the scallions.
In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, honey, sesame seeds, and salt to make the dressing.
Once the rice is done, fluff it with a fork and divide it equally between two bowls.
Top each bowl of rice with a layer of cooked edamame, shredded carrot, sliced red bell pepper, cucumber, and chopped scallions.
Drizzle the sesame dressing evenly over both bowls.
Garnish with additional sesame seeds if desired and serve immediately.
Nutrition Facts
Calories |
834 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.8 g | 36% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1853 mg | 81% | |
| Total Carbohydrate | 117.6 g | 43% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 24.7 g | ||
| Protein | 37.2 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 285 mg | 22% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1986 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
