Edamame & Veggie Rice Bowl
Citrus-Lime Vinaigrette and Colorful Roasted Sheet-Pan Veggies
Ingredients
- 1¼ cups water or broth
- ½ cup brown rice
- 3 cups Colorful Roasted Sheet-Pan Veggies recipe
- ¾ cup edamame
- 1 avocado, diced
- 6 Tbsp sliced scallions
- 6 Tbsp chopped fresh cilantro
- 6 Tbsp Citrus-Lime Vinaigrette recipe
Instructions
- Combine water (or broth) and rice in a saucepan. Bring to a boil. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, 40 to 50 minutes. Let stand 5 minutes, then fluff with a fork.
- Arrange rice, veggies, edamame and avocado in bowls. Top with scallions and cilantro. Drizzle with vinaigrette just before serving.
Side Dish Ingredients
- 2 Tbsp canola oil
- 2 Tbsp lime juice
- 2 Tbsp orange juice
- 1 tsp minced fresh jalapeno pepper
- 2 Tbsp snipped fresh cilantro
- ½ tsp coarse kosher salt, divided
- ⅛ tsp ground black pepper, divided
- 1½ cups cubed butternut squash (1-inch)
- 1½ Tbsp extra-virgin olive oil, divided
- 2 cups broccoli florets
- 1 red bell pepper, cut into squares
- 1 red onion, cut into bite-size chunks
- 1 tsp Italian seasoning or herbes de Provence
- 1½ tsp best-quality balsamic vinegar
Side Dish Instructions
- In a screw-top jar combine canola oil, lime juice, orange juice, jalapeno, cilantro, ¼ tsp salt, and a dash of pepper. Cover and shake well.
- Preheat oven to 425°F. Toss squash and ½ Tbsp olive oil in a large bowl. Spread out on a baking sheet. Roast for 10 minutes.
- Meanwhile, toss 1 Tbsp olive oil, broccoli, bell pepper, onion, Italian seasoning (or herbes de Provence), ¼ tsp salt and a dash of pepper in the bowl until the vegetables are evenly coated.
- Add the squash to the vegetables in the bowl. Toss to combine. Spread the vegetables out on the baking sheet. Roast, stirring once or twice, until the vegetables are tender and browned in spots, 17 to 20 minutes. Drizzle with vinegar.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
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