Edamame and Brown Rice Bowls

Marc and I have started to meal prep more healthy lunches for the week, instead of sandwiches or ordering something. I have to say, it has made a difference in how I feel in the afternoon. Instead of slumping by 3, I feel more energized and productive. These bowls loaded with brown rice and edamame are a favorite. There is also bok choy and a gorgeous sauce to round it all out. It makes a lot so that I can just get containers of it ready to heat up all week! It’s simple to make and so flavorful. No more boring lunch!

First, I tossed the edamame in to become tender with sesame oil. Then I just let the bok choy leaves wilt in and seasoned it all with a little salt and pepper. Once I removed it to a plate, I just cooked the rice in vegetable stock in the same pot. So not only is this a wonderful meal prep dish, it’s a one pan wonder!
While the rice cooked, I made the simple sauce. All of the ingredients just went into my blender to emulsify together! It had loads of scallions, vinegar, orange juice, soy sauce and sesame oil. All of the flavor there really pulled these bowls together.
Finally, I just stirred the edamame mixture and the sauce into the cooked rice! That was all there was to it. I packed it all into containers and it was ready to go for the week.

After I heated up a portion, I liked to top it with sliced avocado for some creaminess and slivered almonds for a little crunch. This was truly such a flavorful, satisfying lunch that kept me going until dinner time. I live from meal to meal, can you tell? Hope you all love it too!

Edamame and Brown Rice Bowls
Edamame and Brown Rice Bowls
5 from 1 vote
Edamame and Brown Rice Bowls
Edamame and Brown Rice Bowls
Prep Time
10 mins
Cook Time
35 mins
 

These are such simple, wonderful and nutrient packed bowls with lots of edamame, brown rice, baby bok choy and a sensational sauce!

Course: Main Course
Cuisine: American
Keyword: Bowls, Edamame and Brown Rice Bowls
Servings: 8
Calories: 318 kcal
Author: Jeanie and Lulu’s Kitchen
Ingredients
For the Rice Mixture
  • 1 tablespoon sesame oil
  • 24 ounces frozen, shelled edamame
  • 1 cup baby bok choy leaves roughly chopped
  • 1 pinch salt
  • 1 pinch black pepper
  • 2 cups short grain brown rice
  • 3 1/2 cups vegetable stock
  • sliced avocado optional, for topping
  • slivered almonds optional, for topping
For the Sauce
  • 1 cup thinly sliced scallions
  • 1/4 cup rice vinegar
  • 2 tablespoons orange juice
  • 4 teaspoons low sodium soy sauce
  • 1 teaspoon sesame oil
Instructions
  1. First, start on the rice mixture. Heat the sesame oil in a large pot over medium high heat. Heat the edamame through in it until tender. Then add in the bok choy for just a minute or so to warm it through and wilt it. Season the mixture to taste with salt and pepper. Remove it all to a plate. Add in the rice and barely toast it for 30 seconds in the pot, before pouring in the stock. Let the stock come to a gentle boil, then cover the pot with a lid and turn the heat to medium low. Let the brown rice cook until all of the liquid is gone and it is tender, for about 25 to 30 minutes. Check on it toward the end. If the liquid is gone before the rice is tender, just add a little more stock or water and let it finish cooking.

  2. While the rice cooks, make the sauce. Combine all of the ingredients in a blender and pulse it together until it becomes a lovely, smooth sauce. When the rice is done, add the edamame and bok choy mixture to it and stir it all well. Then pour in the sauce and stir that in thoroughly as well. Scoop into bowls and top with sliced avocado and slivered almonds if desired. This also makes a fantastic meal prep if you want to store it in individual containers to heat up for the week. Enjoy!

Nutrition Facts
Edamame and Brown Rice Bowls
Amount Per Serving (1 bowl)
Calories 318 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1.9g12%
Sodium 502mg22%
Potassium 589mg17%
Carbohydrates 46.9g16%
Fiber 4.8g20%
Sugar 3.5g4%
Protein 13.1g26%
Calcium 123mg12%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

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