Teriyaki Edamame Bowl
Colourful bowl with edamame, rice and homemade teriyaki glaze.
- 30 min
- 681 kcal / serving
- easy
- vegan
- Protein
- 13.5 g
- Fat
- 19.5 g
- Carbs
- 110 g
Contains: soy, sesame, gluten (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 200 g rice
- 150 g edamame (frozen)
- 1 avocado
- 1 carrot
- ½ cucumber
- 2 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tsp sesame oil
- 1 tsp rice vinegar
- Sesame seeds for sprinkling
Method
- Cook rice according to package instructions and keep warm.
- Cook edamame in boiling salted water for 3–4 minutes, drain and rinse with cold water.
- Cut carrot into fine julienne, slice cucumber thinly and cut avocado into wedges.
- For the teriyaki glaze, mix soy sauce, maple syrup, sesame oil and rice vinegar in a small saucepan and reduce over medium heat for 3–4 minutes.
- Divide rice into bowls and arrange vegetables and edamame on top.
- Drizzle with teriyaki glaze and sprinkle with sesame seeds.
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