Ingredients
1¼cupsshort-grain brown rice,or long-grain brown rice, rinsed
1½cupsshelled edamame,frozen, preferably organic
1½cupssnap peas,trimmed and roughly chopped, or thinly sliced broccoli florets or snow peas
2tbsptamari,reduced-sodium, or soy sauce, to taste
4cupsred cabbage,chopped, ribs removed, or spinach or romaine lettuce or kale
2avocados,halved, pitted and thinly sliced into long strips
1small cucumber,very thinly sliced
dressing,like ginger carrot dressing, or of choice
½green onion,sliced thinly, about ½ small bunch
lime wedges
sesame oil,toasted for drizzling
sesame seeds
flaky sea salt
Preparation
Bring a large pot of water to boil.
Once the water is boiling, add the rice and continue boiling for 25 minutes.
Add the edamame, then cook for 3 more minutes.
Add the snap peas, then cook for 2 more minutes.
Drain well, then return the rice and veggies to the pot.
Season to taste with 1 to 2 tablespoons of tamari or soy sauce, then stir to combine.
Divide the rice, vegetable mixture and raw vegetables into 4 bowls.
Arrange the cucumber slices along the edge of the bowl.
Drizzle lightly with dressing, then top with sliced green onion.
Place a lime wedge or 2 in each bowl.
When ready to serve, divide the avocado into the bowls.
Lightly drizzle sesame oil over the avocado, followed by a generous sprinkle of sesame seeds and flaky sea salt.
Serve, and enjoy!
