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!
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!
These are such simple, wonderful and nutrient packed bowls with lots of edamame, brown rice, baby bok choy and a sensational sauce!
- 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
- 1 cup thinly sliced scallions
- 1/4 cup rice vinegar
- 2 tablespoons orange juice
- 4 teaspoons low sodium soy sauce
- 1 teaspoon sesame oil
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.
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!