Brown Rice Cabbage and Edamame Grain Bowl with Carrot-Ginger Dressing
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Grain bowls are insanely delicious and very easy to make when you prep everything ahead of time. This Brown Rice Cabbage and Edamame Grain Bowl with Carrot-Ginger Dressing has all the right components of a nourishing grain bowl and it is packed with incredible anti-inflammatory antioxidants. This Vegan and Gluten-Free recipe is a complete meal in one bowl and provides over 14 grams of plant-based protein in every serving. Get ready to optimize your immune system from the vitamin C and iron while also enhancing your skin health from the vitamin E, vitamin A, and beta-carotene with this mouthwatering dish. Pro-Time-Saving Tip: Make the grain bowl ingredients ahead of time such as • Cook the brown rice • Shred the cabbage and cut the cucumber and bell pepper • Make the dressing • Put all the ingredients into separate containers When you are ready to eat the grain bowl, just pull out the containers and follow the directions on how to Make the Bowls. *I used an Instant Pot to make the rice but you can also use a rice cooker or do it on the stove top.
Author: Sarah Koszyk, MA, RDN
Recipe type: Grain Bowl
Cuisine: American
Serves: 4
Ingredients
2 cups whole grain medium brown rice
2½ cups water
1 medium cucumber, julienned
2 cups purple cabbage, shredded
1 cup edamame
1 red bell pepper, stem removed, deseeded, and julienned
4 Tbsp black sesame seeds *You can also substitute for white sesame seeds
Dressing:
1 shallot, peeled
1 large carrot, stem removed, chopped into 3 pieces