Edamame Salad Rice Bowl
A delicious high protein edamame salad recipe with an asian salad dressing. Vegan, healthy, and perfect for meal prep!
Servings 1
Calories 557kcal
Ingredients
- ¾ cup shelled edamame I use frozen
- ¼ cup uncooked rice
- ⅙ purple cabbage shredded
- ⅓ carrot shredded
- ⅙ broccoli
- 2 teaspoon chia seeds
- 2 teaspoon sesame seeds
- ⅓ spring onion finely diced
- ⅓ cup coriander leaves
Salad Dressing
- 1 teaspoon sesame oil
- 1 tablespoon white vinegar
- 1 tablespoon soy sauce
- 1 tablespoon maple syrup can be substituted for honey
Instructions
- Cook the rice in a rice cooker or stovetop. While still warm, stir in the chia seeds.
- Defrost the shelled edamame by rinsing with water and letting it sit for 30 minutes to an hour.
- Slice the broccoli into small pieces and blanch in boiling water for 10 minutes.
- Shred the purple cabbage and grate the carrot.
- Assemble the salad: Add cooked rice, veggies, and edamame to a bowl. Sprinkle with coriander leaves and spring onion.
- Just before serving, mix in the salad dressing and sprinkle with sesame seeds.
Salad Dressing
- Add sesame oil, white vinegar, soy sauce, and maple syrup to a jar or bowl. Shake / mix.
Video
Nutrition
Calories: 557kcal | Carbohydrates: 90g | Protein: 23g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 1100mg | Potassium: 1453mg | Fiber: 15g | Sugar: 24g | Vitamin A: 5993IU | Vitamin C: 174mg | Calcium: 344mg | Iron: 7mg