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 each of 6 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 tsp coarse kosher salt
- ¼ tsp pepper
- 1 Tbsp best-quality balsamic vinegar
Side Dish Instructions
- Preheat oven to 425°F. Toss squash and 1 Tbsp oil in a large bowl. Spread out on a baking sheet. Roast for 10 minutes.
- Meanwhile, toss broccoli, bell peppers, onion, Italian seasoning (or herbes de Provence), salt, and pepper in the bowl with the remaining 2 Tbsp olive oil 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.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
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