Not only is this bowl incredibly tasty and vibrant, but it’s simple to make and meal-prep friendly too! Just 10 ingredients required to put some rainbows in our bowls!
How to Make Rainbow Veggie Edamame Bowls
These bowls start with cooking brown rice for a filling base packed with fiber and nutrients like selenium, phosphorous, magnesium, and vitamin B3. Next, we sauté sliced mushrooms in toasted sesame oil, salt, and black pepper to infuse them with flavor in a super simple way! Cooking them separately from the other veggies is important for best texture. For the other stir-fry veggies, you can use up almost anything you have around. We went with red cabbage and bell pepper for their slight crunch and rainbow of nutrients. We also recommend using green onion for a subtle onion flavor. After cooking the veggies until they’re beginning to soften but still vibrant, it’s time to add the shelled edamame and teriyaki sauce. We love edamame for a quick-cooking source of plant-based protein and teriyaki sauce for MEGA flavor! While the edamame and veggies finish cooking, we whip up a quick, tangy carrot slaw with grated carrots, rice vinegar, and green onions. It adds the perfect amount of brightness to these bowls! Add the mushrooms back in to warm them up, and it’s bowl assembly time! We hope you LOVE these vegan bowls! They’re:FlavorfulNourishingSaucyVersatileFiber- and protein-packed& SO delicious! Enjoy for a colorful and nutrient-packed weeknight meal (15 g protein + 9 g fiber per serving)! To make dinner appear on the table even quicker after work, chop the veggies and prep the rice and teriyaki sauce in advance.
More Vegan Bowl Recipes
Vegan Sushi Bowls with Ginger Marinated Tofu Spicy Black Eyed Pea Nourish Bowls Spring Buddha Bowl with Quinoa & Lemony White Beans Black Bean Buddha Bowl with Gingery Lemon Tahini Sauce
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
