Rainbow Vegetable Edamame Bowls with Teriyaki Sauce by Minimalist Baker

Super flavorful and versatile veggie edamame bowls packed with fiber and protein and topped with teriyaki sauce! Vegan, gluten-free, and simple to make. Just 10 ingredients required!

Original recipe

View on Minimalist Baker

Time

Prep: 15mins Cook: 45mins Total: 60mins

Nutrition

Calories
379 kcal
Carbohydrate content
55.6 g
Fat content
12.3 g
Fiber content
9 g
Protein content
15.7 g
Saturated fat content
1.3 g
Serving size
1 serving
Sodium content
527 mg
Sugar content
10.9 g
Unsaturated fat content
1.2 g

Ingredients

Instructions

  1. RICE: In a medium saucepan, combine the rice and water and bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and cook for 30-45 minutes, or until the water is absorbed and the grains are tender.
  2. VEGGIES: While the rice cooks, add half the sesame oil (1 Tbsp (15 ml) // adjust amount if altering number of servings) and all of the mushrooms to a large rimmed skillet and turn to medium heat. Sprinkle with salt and pepper and toss to coat. Cook the mushrooms for 10-15 minutes, stirring occasionally, or until reduced in size, lightly browned, and most of the moisture has cooked off. Transfer the mushrooms to a small bowl and set aside.
  3. To the now empty skillet, add the remaining sesame oil (1 Tbsp (15 ml) // adjust amount if altering number of servings) with your stir-fry veggies and about 2/3 of the green onions. Cook for 3-4 minutes on medium heat, or until the vegetables are bright and begin to soften. Turn the heat to medium-low and add the frozen, shelled edamame. Toss to combine, then add the teriyaki sauce and cover. Steam for 6-8 minutes, stirring occasionally, until the edamame is softened and warmed through.
  4. While your veggies steam, combine the shredded carrots, remaining green onion, and 3 tsp of rice vinegar in a small mixing bowl. Toss gently and set aside.
  5. Check on the rice, fluff it with a fork, add the remaining 2 tsp of rice vinegar, mix well, and cover.
  6. Stir the mushrooms into the cooked veggies to warm them. To assemble the bowls, divide the rice between serving bowls and top with edamame stir-fry mix and carrot slaw. Optionally, garnish with more teriyaki sauce and green onion. Sliced avocado and sesame seeds are also delicious! Enjoy!
  7. Best when fresh. Leftovers will keep stored in the refrigerator for 3-4 days. Not freezer friendly.