Edamame and Avocado Rice Bowl
A simple plant-based rice bowl with steamed edamame, avocado, cucumber, and a bright sesame-lime dressing on top.
Some of the best lunch bowls are the ones that need almost no cooking, and this is one of them: warm rice, a handful of steamed edamame, sliced avocado, and a quick sesame-lime dressing whisked together in the time it takes the rice to finish. It's the kind of thing that's easy to throw together on a weekday without much planning.
Edamame is a whole soybean, so unlike most bowl add-ins it brings a real amount of complete plant protein alongside its fiber, and paired with avocado's fat, this bowl stays satisfying far longer than its short ingredient list might suggest. Both are also good sources of the kind of unsaturated fat that supports heart health.
Add a sprinkle of furikake or extra sesame seeds if you have it on hand — it's a small touch that makes the bowl taste more finished.
Ingredients
- 2 cups cooked brown rice
- 1.5 cups shelled edamame — steamed
- 1 avocado — sliced
- 1 cucumber — diced
- 1 cup shredded carrot
- 2 tbsp tamari
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 1 tsp lime juice
- 1 tbsp sesame seeds
These ingredients are common at South Asian grocers; a well-stocked international supermarket usually carries them too.
Instructions
- 1Whisk together the tamari, rice vinegar, sesame oil, and lime juice for the dressing.
- 2Divide the warm rice among bowls.
- 3Top with steamed edamame, avocado, cucumber, and shredded carrot.
- 4Drizzle with the dressing and sprinkle with sesame seeds before serving.