Ginger Edamame Rice Bowl
- Time: 5 minutes if using cooked rice
- Servings: 3
- Serving Size: 5.5 ounces
- Stage: Post-Recovery
INGREDIENTS:
- Wild rice, cooked - 1 cup (180 grams)(or 1/3 cup uncooked)
- Edamame beans, cooked - 1 1/2 cup (233 grams)
- Ginger root, grated - 1 1/2 tsp (5 grams)
- Cilantro, fresh leaves - 3 tbsp (6 grams)
- Hemp seeds - 3 tbsp (30 grams)
- Soy sauce, low sodium - 6 tsp (30 grams)
INSTRUCTIONS:
- Cook the rice if using uncooked (1/3 cup if using uncooked).
- Warm up the edamame beans (in the microwave or with a bit of boiling water), grate the ginger, and chop the cilantro.
- Mix in a bowl together with the cooked rice. Garnish with hemp seeds (1 tbsp per serving) and soy sauce (2 tsp per serving). Enjoy!
*Note: Divide equally by the listed number of servings. Stays fresh in the refrigerator for up to 4 days. Add the soy sauce only when serving to prevent it from getting mushy.
NUTRITION FACTS per serving:
- Calories 225
- Protein 16 grams
- Carbs 24 grams
- Fat 9 grams
- Fiber 6 grams
- Sugar 2 grams
- Iron 16% DV
- Calcium 6% DV
- Sodium 16% DV
DV = Daily Value, Based on diet for healthy adults
Nutritionist notes: Edamame beans are a very rich in protein and iron. As with all soy products, try to buy them organic to avoid GMOs. You can find these in the freezer section. It is highly recommended to buy soy sauce in the low-sodium version (and also organic if possible).
Tags: dairy-free, gluten-free, high-protein, vegan, vegetarian, plant-based, high-fiber, gastric sleeve, vsg, bariatric, recipe
*The picture is meant for illustrative purposes and may sometimes not be representative of the serving size. For a precise serving size please follow the list of ingredients carefully, using grams as the most exact measurement.