Friends, we have a delicious and nourishing new meal that we’re loving and have to share with you! Meet the Rainbow Edamame Bowl — a flavorful and versatile dish that’s packed with fiber, protein, and a rainbow of vegetables. It features our new homemade teriyaki sauce but is also a winner if taking a shortcut with store-bought sauce!
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:
Fiber- 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!
Rainbow Vegetable Edamame Bowls with Teriyaki Sauce
- 1 cup uncooked brown rice (we used short-grain basmati)
- 2 cups water
- 2 Tbsp toasted sesame oil, DIVIDED
- 8 oz. mushrooms, sliced (we used baby bella // 8 ounces yield ~3 ½ cups sliced)
- 1/4 tsp each sea salt and black pepper
- 3 cups chopped stir-fry veggies of choice (we used cabbage and red bell pepper)
- 4 stalks green onion, thinly sliced (plus more for serving)
- 1 (12-oz.) bag frozen shelled edamame (a 12-oz. bag yields ~2 ½ cups)
- 1/3 cup teriyaki sauce (or store-bought // plus more for serving // ensure gluten-free as needed)
- 2 large carrots, grated (2 large carrots yield ~1 cup or 105 g)
- 5 tsp rice vinegar, DIVIDED (we used unsweetened)
FOR SERVING optional
- Sliced avocado
- Sesame seeds
- 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.
- 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.
- 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.
- 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.
- Check on the rice, fluff it with a fork, add the remaining 2 tsp of rice vinegar, mix well, and cover.
- 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!
- Best when fresh. Leftovers will keep stored in the refrigerator for 3-4 days. Not freezer friendly.
*Inspired by our Vegan Sushi Bowls and Feasting at Home’s Miso Mushroom Bowl.
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