This Ginger Miso Edamame & Vegetable Rice Bowl is packed with plant-based protein, fiber, and colorful veggies for a nourishing meal that keeps you feeling satisfied. The ginger miso dressing adds a savory, slightly tangy flavor that brings everything together in one fresh and comforting bowl.
Ingredients:
- 3/4 cup Brown Rice
- 1/3 cup Red Onion (thinly sliced)
- 1 cup Mushrooms (sliced)
- 1/3 cup Water (warm, divided, or more as needed)
- 2 Garlic (clove, minced)
- 1 tbsp Ginger (fresh, grated)
- 1 cup Matchstick Carrots
- 3 tbsps Tamari
- 1 tbsp Miso Paste
- 2 cups Frozen Edamame (shelled, thawed)
- 2 cups Baby Spinach
Instructions:
- Cook the rice according to package directions. Set the rice aside and keep warm.
- Heat a large pan over medium heat. Add the red onion, mushrooms, and a splash of water. Cook for five to six minutes until softened. Add more water as needed to prevent sticking.
- Add the garlic and ginger. Cook for one minute until fragrant. Stir in the carrots and cook for three to four minutes until just tender.
- In a small bowl, whisk the tamari, miso paste, and remaining water until smooth.
- Add the edamame and spinach to the pan. Stir gently until the spinach wilts. Pour in the miso-tamari mixture, and toss until everything is evenly coated and warmed through
- Divide the vegetable mixture evenly over the rice, and enjoy!
3 servings
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