Bang Bang Edamame and White Bean Bowl
rice / broccoli / wakame salad

Name: Bang Bang Edamame and White Bean Bowl
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 cup Rice, uncooked white or brown; 10 oz Broccoli, chopped; 1/3 cup Mayonnaise; 1 Tbsp Sriracha, use more or less depending on your spice preference; 1 tsp Vinegar, rice; 1 cup Edamame, shelled, fresh or frozen; 1 Avocados, chopped; 1 can Beans, cannellini (14 oz / 397 g), drained and rinsed; 1 cup Wonton strips, store-bought, look for these near other salad toppers like croutons; 1/2 oz Wakame seaweed, dried, about 4 Tbsp (can be found at specialty food markets or online; sub 8 oz cucumbers, thinly sliced or cut into matchsticks); 1 Tbsp Vinegar, rice; 1 Tbsp Soy sauce, low-sodium; 2 tsp Oil, toasted sesame; 1/4 tsp Sugar; 1 tsp Sesame seeds

Active: 30 Total: 40

Original GF Paleo Vegetarian

Our latest vegetarian poke bowl features tender white beans, sweet edamame, and homemade wakame salad. This meal lends itself well to preparing ahead - simply warm up the rice and serve the rest of the toppings cold.
Smarts: Wakame is dried seaweed that expands quite a lot when rehydrated. You'll only need a very small amount for this meal, but dried seaweed will last almost indefinitely in your pantry.

Ingredients

Metric

Servings:

Rice:

Rice, uncooked white or brown - 1 cup

Bang Bang Edamame and White Bean Bowl:

Broccoli - 10 oz , chopped
Mayonnaise - 1/3 cup
Sriracha - 1 Tbsp , use more or less depending on your spice preference
Vinegar, rice - 1 tsp
Edamame, shelled, fresh or frozen - 1 cup
Avocados - 1 , chopped
Beans, cannellini (14 oz / 397 g) - 1 can , drained and rinsed
Wonton strips, store-bought - 1 cup , look for these near other salad toppers like croutons

Wakame Salad:

Wakame seaweed, dried - 1/2 oz , about 4 Tbsp (can be found at specialty food markets or online; sub 8 oz cucumbers, thinly sliced or cut into matchsticks)
Vinegar, rice - 1 Tbsp
Soy sauce, low-sodium - 1 Tbsp
Oil, toasted sesame - 2 tsp
Sugar - 1/4 tsp
Sesame seeds - 1 tsp

Prep

Rice - (Skip if rice was made ahead for Monday.) For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
Broccoli - Prep as directed. (Can be done up to 5 days ahead)
Make sauce - Combine mayonnaise, Sriracha, and rice vinegar (portion for bowls). (Can be done up to 5 days ahead)
Wakame - Rehydrate dried wakame by submerging it in a bowl of cold water for 5 to 10 minutes. Drain and squeeze out any excess water. If your wakame is still salty, you can give it an additional soak or rinse with fresh water before using. Place the wakame on a cutting board and slice into shreds. (Can be done up to 3 days ahead)
Edamame - Defrost if frozen and season with some salt if desired. (Can be done 1 day ahead)
Make wakame salad - In a serving or mixing bowl, whisk together vinegar (portion for salad), soy sauce, sesame oil, and sugar. Add wakame and sesame seeds and toss until well combined. Cover and refrigerate until ready to serve.
Avocado - Prep as directed.
Beans - Drain and rinse.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

If rice was made ahead, reheat in the microwave.
Divide rice among serving bowls. Arrange edamame, beans, broccoli, wakame salad, and avocado on top of rice. Drizzle sauce over bowls and top with wonton strips. Enjoy!

Reviews

Ratings

0 reviews

Bang Bang Edamame and White Bean Bowl rice / broccoli / wakame salad