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LIGHT, FRESH, AND FULL OF BOLD FLAVORS
EDAMAME CORN LIME RICE BOWL
AUTHOR: DESIGN&DIGEST
RECIPE TYPE: SIDE, SALAD
SERVES: 4-6 DEPENDING ON HUNGER LEVEL
INGREDIENTS:
- 1 BAG SHELLED FROZEN EDAMAME
- 1 BAG FOZEN CORN
- 1 ORANGE BELL PEPPER, SLICED
- 3 CUPS COOKED BROWN RICE, 1 CUP UNCOOKED
- 2 SCALLIONS, CHOPPED
- JUICE FROM 4 LIMES
- 1/4 CUP RED ONION, CHOPPED
- 1 CUP CHOPPED BABY KALE OR ARUGULA (FOR AN ADDED KICK)
- 1/2 CUP CILANTRO, CHOPPED.
DIRECTIONS:
1. ROAST CORN, ORANGE BELL PEPPER, AND EDAMAME IN OVEN AT 375 DEGREES FOR 15 MINUTES, OR UNTIL LIGHTLY BROWNED.
2. DIVIDE RICE AND ROASTED VEGGIES EVENLY AMONGST BOWL. SERVCE RICE ON BOTTOM FOLLOWED BY LAYER OF VEGGIES.
3. ADD BABY KALE, CILANTRO, SCALLIONS, AND RED ONION.
4. POUR JUICE JUICE AND TOP WITH SEA SALT.
NOTE: THIS DISH IS ALSO GREAT WITH BLACK BEANS AND SOUR CREAM