Edamame And Veggie Rice Bowl
- July 13, 2024
Easy
Servings - 1
This recipe is curated to offer a wholesome, plant-based meal that’s both satisfying and low in calories. It combines fiber-rich quinoa, protein-packed edamame, and a rainbow of fresh vegetables, all dressed in a zesty ginger–sesame vinaigrette.
Ingredients:
For the Bowl:
- ½ cup cooked quinoa
- ½ cup shelled edamame (cooked and cooled)
- ½ cup shredded carrots
- ½ cup chopped bell peppers (use a mix of red and yellow)
- ½ cup broccoli florets (lightly steamed or raw, as preferred)
- 1 cup mixed greens (spinach, arugula, or kale)
- ¼ cup cucumber, diced
For the Ginger–Sesame Dressing:
- 1 tablespoon low-sodium soy sauce (or tamari for gluten-free)
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
- ½ teaspoon freshly grated ginger
- 1 small garlic clove, minced
- 1 teaspoon maple syrup (or honey, if not vegan)
- Optional: A squeeze of lime juice
- Salt and pepper, to taste
Directions:
- Quinoa: A complete plant protein high in fiber and essential amino acids, helping keep you full and energized.
- Edamame: Packed with protein and fiber, edamame supports muscle maintenance and aids digestion.
- Assorted Vegetables: Provide a variety of vitamins, minerals, and antioxidants to support overall health.
- Ginger & Sesame in the Dressing: Offer anti-inflammatory properties and add a warm, zesty flavor that elevates the dish without many calorie
Health benefits of the ingredients:
- Quinoa: A complete plant protein, rich in fiber.
- Black Beans: High in protein and supports gut health.
- Corn: Provides fiber and essential B vitamins.
- Red Bell Pepper: High in vitamin C and antioxidants.
- Avocado: Provides healthy fats that promote satiety.
