Description

You get your protein from edamame and chickpeas and a little from the brown rice, which also delivers carbs along with the cucumbers, cabbage, broccoli, and tomatoes.

Ingredients

Scale

1 1/4 c. Brown rice, rinsed

1 1/2 c. Shelled edamame (frozen is fine)

1/2 c. Chickpeas, canned (drained)

1 1/2 c. Broccoli florets lightly steamed or roasted

1 1/2 T. Soy paste

4 C Red cabbage, shredded thinly

2 Persian cucumbers, partially peeled, then cut into 1/2-inch wheels

2 Avocados, cubed

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Instructions

Cook rice per instructions, tossing the edamame in for the last three minutes to blanch; drain, cool to room temperature.
Combine the cooled rice and edamame with the cabbage, chickpeas, broccoli florets, and soy paste.
Divide the mixture evenly into four resealable containers.
Keep the avocado and cucumbers in a separate container until you’re ready to build your bowl, then add them with a wedge of lime and salt to taste.

Prep Time: 15
Cook Time: 20
Category: Dinner
Method: Chop and Assemble
Cuisine: American

Keywords: buddha bowl, edamame