Rice Bowl with Edamame & Sweet Potato
This vibrant, vegan rice bowl combines edamame and sweet potatoes, offering a nourishing mix of plant protein, fiber, and antioxidants. Topped with creamy avocado, crisp veggies, and a spicy sriracha drizzle, it's a flavorful and healthy meal that’s perfect for lunch or dinner. Customize with your choice of rice or low-carb alternatives like quinoa or cauliflower rice for a satisfying, nutrient-packed dish.
Ingredients
- 2 cups white or brown rice cooked
- 2 cups edamame shelled, cooked
- 1 medium avocado peeled, pitted and diced
- 1 medium red onion diced
- 1 large red bell pepper organic, diced
- 1 Tbsp sesame seeds
- 2 cups sweet potato peeled ,baked ,diced
- 1-2 Tbsp EVOO or Avocado Oil
- 1 Tsp oregano
- 1 Tsp onion powder
- 1 Tsp garlic powder
- 2 Tsp paprika
- 2-3 tsp soy sauce low-sodium
- 1-2 tbsp sriracha i used tabasco brand
Instructions
Sweet Potatoes
- Preheat oven to 425 degrees. Line baking pan with parchment paper. Toss diced potatoes in oil and spices. Spread evenly over a baking pan 10-15 minutes or until done. Flip halfway through cooking.
Rice & Edamame
- Cook rice and edamame according to packaging and set aside. Diced veggies then set aside while potatoes are baking and rice are cooking.
- Once rice and potatoes are done, Add to bowl, top with veggies, drizzle with soy sauce and sriracha.
Notes
Can swap rice out for quinoa, if desired.