Edamame Buddha Bowl

I was inspired to make this “Buddha Bowl” after coming back from my trip to Austin! It was INSANELY challenging to eat healthy and I came back craving vegetables in a way I never thought possible! After my trip I went straight into working a long shift so I needed a decent meal prep to get me through the next few work days. Out came this! My favorite part is that you can easily enjoy it hot or cold- I love being able to have it either way on these hot summer days!

This bowl was super easy to make. It’s easily customizable and doesn’t require a fancy dressing recipe (although I do make an awesome home made Thai peanut dressing from scratch, this time I just got one pre made from Sprouts). It took me about 35 minutes including final assembly.

Edamame Buddha Bowl

  • Difficulty: easy
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A fresh, light, Asian inspired recipe for an easy weekday dinner or meal prep



For this bowl, I used a Thai peanut dressing I bought from the store, feel free to just sprinkle on some soy or teriyaki sauce, or just go for a squeeze of lime!

Ingredients

  • 1 head of broccoli
  • 2 cups of shelled edamame
  • 1 large carrot
  • 1 cucumber
  • 1 cup of chopped or shredded red cabbage
  • 1 cup of uncooked brown rice
  • cilantro, lime, dressing of choice for garnishing and flavoring

Directions

  1. Begin by cooking the brown rice. In a medium saucepan, bring at least 6 cups of water to a boil and add the rice. Continue to boil for 30 minutes, then drain the water, cover, and let sit in its steam for 5 minutes before fluffing with a fork.
  2. While the rice is boiling, cook the edamame. Try to buy edamame already shelled to save time. Then you just have to boil for 5 minutes! Pop another sauce pan full of water on the stove and boil the edamame for 5 minutes. Drain the water when finished and set aside.
  3. While the rice and edamame are cooking, chop the broccoli into bite sized pieces. Then, steam the broccoli in the stove top or microwave to desired tenderness (I like to keep mine barely cooked and on the crunchy side for this specific recipe). I just took a third pan and put about a cup of water on the bottom, threw the florets on top, covered with a lid and simmered for five minutes.
  4. While the rice and broccoli are cooking, chop up the rest of the veggies. I chopped up my cucumber and used a veggie peeler for the carrots, but cut them up any way you prefer. For the red cabbage I do recommend using a food processor for shredding, but I actually just cut up about 1/4 of the head of the cabbage and plan to use the rest to make a coleslaw this weekend.
  5. Assemble the ingredients and garnish with chopped cilantro, a wedge of lime, and your favorite asian dressing (all of which are optional of course)!

I hope you enjoy! Drop a comment and let me know what you link. What are some of your favorite bowl ideas?

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