Edamame Rice Breakfast Bowl Recipe

About this recipe

Start your day with a vibrant and nourishing Edamame Rice Breakfast Bowl, inspired by Japanese flavors and crafted to suit vegan, -free, and high-protein dietary needs. This bowl combines tender rice, protein-rich edamame, and crisp vegetables, all brought together with a light, tangy dressing. It's garden-fresh, comforting, and budget-friendly, making it perfect for solution seekers looking for a wholesome breakfast option. Packed with nutrients and easy to prepare, this dish will leave you feeling energized and satisfied. Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

• 1 kg Idli Rice
• - Edamame
• 250 g Cucumber
• 500 g Capsicum Green
• 1 bunch Spring Onion
• 100 g Til
• - Rice Vinegar
• 500Ml Habit Toasted Sesame Oil Cold Presses
• 50 g Asafoetida Powder
• 100 g Salt
• 50 g Black Pepper Powder

Instructions

1. 1. If not already done, cook the short-grain rice as per package instructions and let it cool slightly to room temperature.
2. 2. Blanch the shelled edamame by boiling them in a pot of water for 2-3 minutes, then immediately transfer to cold water to retain their bright green color. Drain and set aside.
3. 3. Prepare the vegetables: thinly slice the cucumber, shred the purple cabbage, and julienne the capsicum. Chop the spring onion greens for garnish.
4. 4. In a small bowl, whisk together the -free soy sauce, rice vinegar, sesame oil, asafoetida, salt, and black pepper to make the dressing. Add chili flakes if desired for some heat.
5. 5. In a large mixing bowl, combine the cooked rice, blanched edamame, cucumber, cabbage, and capsicum. Pour the dressing over the mixture and gently toss everything to combine.
6. 6. Divide the rice mixture into serving bowls. Garnish with chopped spring onion greens and toasted sesame seeds for added flavor and visual appeal.
7. 7. Serve the Edamame Rice Breakfast Bowl fresh and enjoy a wholesome, garden-fresh start to your day.