We have a new and delicious nourishing meal we want to share with you. The Rainbow Edamame Bowl is a tasty and flexible meal that’s full of fiber and protein. This recipe features our homemade sauce, but it’s also delicious if you use store-bought!
This bowl is not only colorful but also easy and convenient for meal prep! Just ten ingredients are needed to create rainbow bowls!
Edamame Bowls with Rainbow Vegetables
The base of these bowls is brown basmati rice, which provides a rich source of fiber, nutrients, and vitamins like selenium and magnesium.
Then, sauté the sliced mushrooms with toasted sesame, black pepper, salt, and a little salt to give them flavor in an easy way! It is best to cook them separately from other vegetables for the best texture.
You can use any other vegetables you have in your kitchen. Red cabbage and bell pepper were chosen for their mild crunchiness and rainbow-like nutrients. Green onion is also recommended for a subtle onion taste.
The shelled edamame, teriyaki, and sauce are added after the vegetables have softened but remain vibrant. Edamame is a great fast-cooking protein source, and we love teriyaki for its MEGA flavor.
While the edamame, veggies, and rice vinegar are cooking, we make a tangy, quick carrot slaw using grated carrots. This adds just the right amount of brightness to your bowls.
- We used brown basmati rice.
- Two cups of water
- 2 Tbsp toasted sesame oil, DIVIDED
- 8 oz. We used Baby Bella mushrooms // 8 ounces of sliced mushrooms yields 3 1/2 cup
- Use 1/4 teaspoon each of sea salt and pepper
- We used red bell pepper and cabbage for our stir-fry vegetables.
- Green onion: 4 stalks, thinly sliced
- 1 (12-oz.) 1 (12-oz.) bag yields ~2 1/2 cups)
- Make sure to use a gluten-free version of the sauce.
- Grated two large carrots (2 large carrots will yield about 1 cup or 105g)
- DIVIDE 5 tsp Rice Vinegar (we used unsweetened).
FOR SERVING optional
- Avocado slices
- Sesame seeds
- RICE: In a medium saucepan, combine rice and water. Bring to a boil on medium-high heat. Once the rice is boiling, turn the heat down to low and cover the pan. Cook for 30 to 45 minutes or until all the water has been absorbed.
- Vegetables: Add half of the sesame (1 Tbsp/15 ml // adjust quantity if changing the number of servings) and all the mushrooms to a large, rimmed skillet on medium heat. Sprinkle salt and pepper over the mushrooms and coat with oil. Cook the mushrooms, stirring every few minutes, for 10 to 15 minutes or until they are reduced in size and lightly browned. Transfer the mushrooms to a small dish and set them aside.
- Add the remaining sesame (1 Tbsp/15 ml // adjust if changing number of servings), your stir-fried veggies, and approximately 2/3 of the scallions to the skillet. Cook the vegetables for 3-4 minutes at medium heat or until they are brightly colored and beginning to soften. Add the frozen edamame shelled and turn the heat down to medium. Add the teriyaki and toss well. Cover. Steam the edamame for 6-8 mins, stirring every so often, until it is warmed and softened.
- In a small bowl, combine the carrots with the remaining green onions and 3 tbsp rice vinegar. Toss gently, and then set aside.
- Add the remaining two teaspoons of rice vinegar and mix it well. Cover the dish.
- To warm the vegetables, stir the mushrooms into them. Divide the rice into serving bowls. Top with the edamame mix stir-fry and carrot slaw. Garnish with green onions and more sauce. Also delicious are sesame seeds and avocado slices! Enjoy!
- Fresh is best. In the fridge, leftovers can be stored for up to 3-4 days. It’s not freezer-friendly.