Nourishing Edamdame Bowl

by on in Mains, Salads and Buddha Bowls
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Nourishing, hearty and flavor-packed Edamame Bowl with a scrumptious Sesame-Soy-Ginger dressing.

These bowls are a great, satisfying meal. They are loaded with nutrients, have tons of colorful veggies, are high in fiber, and have a good dose of plant-based protein. Best of all, they are SUPER TASTY. I know this because John loved them, he kept saying how good they were, and he’s a junk food lover so bowls filled with plants are not his favorite.

nourishing-edamame-bowl

This recipe is easy and quick. if you already have cooked brown rice in your fridge, it’s even quicker and the whole dish can come together in less than 15 minutes!

These Nourishing Edamame Bowls have leafy greens, crunchy red cabbage (a cruciferous vegetable with so many health benefits!), creamy avocado, chewy brown rice and an edamame salad that’s fresh, filling and delicious. Everything’s topped with an awesome Sesame-Soy-Ginger dressing. The mix of textures and flavors is INCREDIBLE, and I hope you love these bowls as much as we do!

nourishing-edamame-bowl

If you try this vegan Nourishing Edamame Bowl, let us know what you think. Tag us on Instagram @mondaydreamsblog or leave a comment below. We love hearing from you!

nourishing-edamame-bowl

Nourishing Edamame Bowl

Simple, delicious and Nourishing Edamame Bowl. The perfect plant-based meal. This bowl is wholesome, fiber-rich, protein-rich, loaded with veggies and very filling. It’s also easy to make and incredibly FLAVORFUL.
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Total Time 25 minutes
Servings 2

Ingredients
  

EDAMAME SALAD:

  • 1 cup frozen edamame
  • ½ cup finely chopped cucumber
  • ¼ cup corn
  • ¼ cup finely chopped red onion*
  • ¼ cup cilantro, tightly packed and finely chopped
  • ¼ tsp sea salt

SESAME-SOY-GINGER DRESSING:

  • 2 Tbsp toasted sesame oil
  • 2 Tbsp rice vinegar
  • 4 tsp soy sauce
  • 1 tsp coconut nectar or maple syrup
  • ½ tsp finely grated ginger, tightly packed
  • ½ tsp sriracha – optional

TO SERVE:

  • 2 big handfuls of mizuna, chopped – or your favorite leafy green, spinach is also delicious!
  • 1 cup finely shredded red cabbage
  • 1 cup cooked brown rice**
  • ½ Hass avocado, chopped
  • Sesame seeds

Instructions
 

  • EDAMAME SALAD
  • Cook frozen edamame in boiling water for 5 minutes. Drain and rinse under cold water.
  • Add all edamame salad ingredients to a medium bowl, stir to combine. Set aside.
  • DRESSING
  • Place all the dressing ingredients in a small bowl and whisk until combined.
  • BOWLS
  • Divide mizuna, red cabbage, cooked rice and edamame salad between to bowls. Top with avocado, sesame seeds and drizzle each bowl with half the dressing.
  • Enjoy!

Notes

* I don’t like the strong taste of raw onions, so I place the chopped onions in a small bowl and cover them with boiling water. After ten minutes, I drain and rinse the onions with cold water. Bye-bye pungent taste, hello delicious mild flavor.
** About ⅓ cup uncooked brown rice yields 1 cup cooked brown rice. Cook rice according to instructions.