The ingredients in this vegan grain bowl recipe can be prepped ahead for an easy lunch to pack for work. The tangy citrus dressing is a refreshing flavor with the sweet caramel of the roasted sheet-pan veggies.

Edamame & Veggie Rice Bowl

brown rice (see associated recipes)

roasted vegetables (see associated recipes)

edamame

scallions

cilantro

Citrus-Lime Vinaigrette (see associated recipes)

Arrange rice, veggies, edamame and avocado in a 4-cup sealable container or bowl. Top with scallions and cilantro. Drizzle with vinaigrette just before serving.


I made five servings of this and took them for lunch. It was healthy and tasty and worked well for my second trimester diet.

This recipes is awesome for the work week. I'll usually use up leftover roasted veggies from dinner and grab edamame from the freezer. Super quick to make!

edamame & veggie rice bowl

Total: 5 minutes

Author : Katie Webster

Ingredients

Instructions

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