Asian Edamame Bowl

By devogirl

Fresh 20

Ingredients

• 2 cups cooked brown rice
• 1 Tbsp sesame oil, divided
• 3 cups frozen edamame, thawed
• 6 scallions, sliced small
• 2 cloves garlic, minced
• 1 1/2 Tbsp grated ginger
• 1 1/2 Tbsp low-sodium soy sauce
• 1 green bell pepper, sliced thin
• 3 celery stalks, sliced thin
• 2 carrots, shredded
• 1 avocado, sliced

Details

Adapted from google.com

Preparation

Step 1

Make ahead:
2 cups cooked brown rice, prepared according to package directions
Thaw edamame overnight in the refrigerator
Cut vegetables: scallions, bell pepper, celery, carrot

1. Heat a large non-stick skillet over medium high heat

2. Add sesame oil, edamamae, scallions, garlic, ginger, and soy sauce. Cook for 1-2 mins.

3. Add bell pepper, celery, and carrots. Cook about 2 mins more.

4. Serve over warm brown rice and top with avocado slices.