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Edamame Bok Choy Rice Bowl


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(6 votes, average: 4.33 out of 5)
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  • Author: The Plant-Powered Dietitian
  • Prep Time: 6 minutes
  • Cook Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan

Description

The savory, umami flavors shine through in this 20-minute, 6-ingredient, vegan, gluten-free rice bowl, which features protein-rich edamame, bok choy, bell peppers, and brown rice.


Ingredients

Scale

Brown Rice:

  • 1 cup dried, quick-cooking (parboiled) brown rice
  • 2 cups water*

Stir-Fry:

  • 1 tablespoon sesame oil
  • 1 red bell pepper, sliced
  • 2 cloves garlic, minced
  • 2 cups frozen edamame (shelled), thawed
  • 6 ounces (about 5 heads) baby bok choy, coarsely chopped
  • 3 tablespoons reduced-sodium soy sauce, gluten-free

Optional Garnish:


Instructions

  1. Add quick-cooking brown rice and water* (follow package directions, may need to adjust amount of water as directed) to a pot or rice cooker, and cook according to package directions (about 15-20 minutes).
  2. While rice is cooking, heat sesame oil in a sauté pan, skillet or wok.
  3. Add sliced bell pepper and garlic and sauté for 5 minutes.
  4. Add edamame, bok choy and soy sauce and cook for an additional 3 minutes, just until bok choy is crisp-tender yet bright green.
  5. Divide cooked rice among 4 large bowls (about ¾ cup each) and top each bowl with one-fourth of the edamame bok choy stir-fry mixture (about 1 ¼ cups each).
  6. Optional: sprinkle each bowl with 1 teaspoon sesame seeds.
  7. Makes 4 servings
  • Category: Entree
  • Cuisine: Asian, American

Nutrition

  • Serving Size: 1 serving
  • Calories: 302
  • Sugar: 4 g
  • Sodium: 421 mg
  • Fat: 9 g
  • Saturated Fat: 1 g
  • Carbohydrates: 46 g
  • Fiber: 6 g
  • Protein: 12 g