Edamame & Veggie Rice Bowl
Colorful Roasted Sheet-Pan Veggies
Ingredients
- 2½ cups water or broth
- 1 cup brown rice
- ¼ cup canola oil
- ¼ cup lime juice
- ¼ cup orange juice
- 2 tsp minced fresh jalapeño pepper
- 6 Tbsp chopped fresh cilantro, divided
- ¼ tsp salt
- ⅛ tsp ground black pepper
- 6 cups Colorful Roasted Sheet-Pan Veggies (see recipe)
- 1½ cups edamame
- 1½ avocados, diced
- ¾ cup sliced scallions
Instructions
- Combine water (or broth) and rice in a medium 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.
- Meanwhile, in a screw-top jar, combine oil, lime juice, orange juice, jalapeño, ¼ cup cilantro, salt, and pepper. Cover and shake well.
- Arrange rice, veggies, edamame, and avocado in serving bowls. Top with scallions and 2 Tbsp cilantro. Drizzle with vinaigrette just before serving.
Side Dish Ingredients
- 3 cups cubed butternut squash (1-inch)
- 3 Tbsp extra-virgin olive oil, divided
- 4 cups broccoli florets
- 2 red bell peppers, cut into squares
- 1 large red onion, cut into bite-size chunks
- 2 tsp Italian seasoning or herbes de Provence
- 1 Tbsp best-quality balsamic vinegar
Side Dish Instructions
- Preheat oven to 425°F. Toss squash and 1 Tbsp olive oil in a large bowl. Spread out on a baking sheet. Roast for 10 minutes.
- Meanwhile, toss 3 Tbsp olive oil, broccoli, bell peppers, onion, Italian seasoning (or herbes de Provence), 1 tsp salt and ¼ tsp 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 2 baking sheets, dividing evenly. Roast, stirring once or twice, until the vegetables are tender and browned in spots, 17 to 20 minutes. Drizzle with vinegar.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 8 | |
| Calories |
394
|
97
|
491
|
| Fat (g) | 22 | 6 | 28 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 9 | 2 | 11 |
| Carb (g) | 44 | 11 | 55 |
| Fiber (g) | 9 | 3 | 12 |
| Sodium (mg) | 240 | 154 | 394 |
EatingWell Meal Plan
This recipe selected from the eMeals EatingWell Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
