clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares icon

Jade Edamame Brussels Sprout Rice Bowl

1 Star2 Stars3 Stars4 Stars5 Stars
(2 votes, average: 5.00 out of 5)

  • Author: The Plant-Powered Dietitian
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan


Step into a cool lush bamboo forest, compliments of this nutrition-packed, gluten-free, vegan, meal-in-a-bowl, Jade Edamame Brussels Sprout Rice Bowl, which is packed with roasted soy-ginger veggies, edamame, avocado, kale, and jade rice, topped with a flavorful spicy peanut dressing.



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


  • 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)


  1. Cook jade rice in boiling water until tender, according to package directions. Set aside.
  2. While rice is cooking, prepare the grilled vegetables.
  3. Preheat the oven to 375 F.
  4. To make the roasted green vegetables, place brussels sprouts (cut in half) and edamame on a baking sheet.
  5. 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.
  6. 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.
  7. While the rice is cooking and the vegetables are roasting, prepare the toppings and the dressing.
  8. 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.
  9. 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
  • Category: Entree
  • Cuisine: Asian, American


  • 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

Keywords: rice bowl, vegan rice bowl, healthy rice bowl