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    August 14, 2018

    Edamame and Veggie Rice Bowl

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


    1. Arrange rice, veggies, edamame and avocado in a 4-cup sealable container or bowl.
    2. Top with scallions and cilantro.
    3. Drizzle with vinaigrette just before serving.
    4. Enjoy!

    To make ahead: Refrigerate dressing and bowl separately for up to 5 days

    Nutrition Information:
    Serving Size: 2 cups; 394 calories; 22g fat (3g sat); 9g fiber; 44 g carbohydrates; 9g protein; 202 mcg folate; 0 cholesterol; 6g sugars; 0g added sugars; 7,974 IU vitamin A; 101 mg vitamin C; 91 mg calcium; 2 mg iron; 240 mg sodium; 935 mg potassium


    Tag(s): Lunch

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