Edamame Rice Bowl

By devogirl

Frozen bell peppers and onions add loads of flavor to recipes, but their texture can be a little limp. Chopping the veggies into smaller pieces and mixing them with edamame and brown rice solves the problem.

nutritional information


Per 1 1/2-cup serving:
Calories: 442
Protein: 15 g
Total Fat: 19 g
Saturated Fat: 1 g
Carbohydrates: 55 g
Cholesterol: 0 mg
Sodium: 281 mg
Fiber: 9 g
Sugar: 3 g

Vegan

Ingredients

• 2 14.4-oz. pkg. frozen bell pepper stir-fry vegetables, such as Birds Eye
• 1 12-oz. pkg. frozen shelled edamame, such as Seapoint Farms
• 1/2 cup shiitake sesame vinaigrette, such as Annie’s
• 1 Tbs. grated fresh ginger
• 3 cups cooked brown rice

Details

Servings 4
Adapted from vegetariantimes.com

Preparation

Step 1

1. Pulse frozen bell pepper stir-fry vegetables in food processor until coarsely chopped.

2. Coat wok or large skillet with cooking spray, and heat over medium-high heat. Add chopped stir-fry vegetables, edamame, 1/4 cup vinaigrette, and ginger, and stir-fry 3 to 5 minutes, or until vegetables have thawed and released their juices and most of liquid has evaporated. Add rice and remaining 1/4 cup vinaigrette, and stir-fry 5 minutes more, or until rice and vegetables begin to brown. Season with salt and pepper, if desired.