Description
This vibrant Jade Edamame Bowl features jade rice, asparagus, avocado, edamame, Brussels sprouts, and kale tossed with a spicy peanut dressing. A healthy, plant-based, vegan green bowl packed with flavor, fiber, and protein—perfect for lunch or dinner.
Ingredients
Scale
Jade Rice:
- 2 cups cooked jade rice (i.e., Lotus Foods, Kalustyan’s), prepared according to package directions
Roasted Green Vegetables:
- 1 pound fresh brussels sprouts, sliced in half
- 1 (12-ounce) package frozen edamame, thawed
- 1 tablespoon sesame oil
- 1 tablespoon light, gluten-free soy sauce
- 1-inch fresh ginger root, peeled, shredded
- 1 clove garlic, minced
Toppings:
- 1 avocado, peeled, sliced thinly
- 4 cups chopped kale
- ¼ cup chopped cilantro
- 2 green onions, sliced
Spicy Peanut Dressing:
- 3 tablespoons creamy, natural peanut butter
- 3 tablespoons coconut milk beverage (not canned)
- 1 tablespoon hot water
- 1 teaspoon agave syrup
- 1 tablespoon light, gluten-free soy sauce
- 1-inch fresh ginger root, peeled, shredded
- 1 clove garlic, minced
- 1 teaspoon vegetarian Thai green curry paste (i.e., Thai Kitchen)
Instructions
- Cook jade rice in boiling water until tender, according to package directions. Set aside.
- While rice is cooking, prepare the roasted vegetables.
- Preheat the oven to 375 F.
- To make the roasted green vegetables, place brussels sprouts (cut in half) and edamame on a baking sheet.
- In a small dish, mix together 1 tablespoon sesame oil, 1 tablespoon soy sauce, fresh ginger root, and garlic. Drizzle the marinade over the brussels sprouts mixture, and toss well with tongs to distribute ingredients.
- Place vegetables in the oven and roast for about 20-22 minutes, until golden brown and just barely tender. Remove from oven and set aside.
- While the rice is cooking and the vegetables are roasting, prepare the toppings and the dressing.
- To make the Spicy Peanut Dressing: In a small dish, whisk together peanut butter, coconut milk beverage, hot water, agave, and soy sauce until smooth and creamy. Stir in ginger, garlic, and thai curry paste.
- To make each bowl: In four large individual bowls (3 cup capacity) arrange the following toppings:
- ½ cup cooked, hot jade rice
- 1 ½ cups roasted green vegetables
- 1 cup chopped kale
- ¼ avocado, sliced
- 1 tablespoon chopped cilantro
- ½ green onion, chopped
- 2 tablespoons spicy peanut sauce
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Entree
- Cuisine: American, Asian
Nutrition
- Serving Size: 1 serving
- Calories: 458
- Sugar: 8 g
- Sodium: 617 mg
- Fat: 24 g
- Saturated Fat: 3 g
- Carbohydrates: 51 g
- Fiber: 14 g
- Protein: 20 g
