Edamame and Sweet Potato Rice Bowl
with Spinach Salad
Ginger infuses flavor into this hearty rice bowl. We’re tossing in nutty edamame and sweet potato for texture. Served over a spinach and tomato salad, this protein-packed dinner is ultra-satisfying.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
White Wine Vinegar
Veggie Stock Concentrate
Not included in your delivery
Halve the tomatoes. Peel the sweet potato, then dice into ½-inch cubes. Halve, peel, and mince half the onion. Peel, then mince or grate the ginger.
Cook the onions and ginger: Heat 2 Tablespoons oil in a large pan over medium heat. Add the onions and ginger and cook, tossing for 4-5 minutes, until soft.
Add the rice to the pan and cook, stirring for 1 minute. Add the vinegar and paprika and simmer for 2 minutes, until the liquid has reduced slightly.
Add 2 ½ cups water, the stock concentrate, and the diced sweet potato to the pan. Bring to a boil, then reduce to simmer for 20-25 minutes until the rice is tender. TIP: If the liquid reduces before the rice and sweet potato are tender, simply add a splash of water to the pan.
Stir the edamame into the rice, cover, and let stand 5 minutes.
Meanwhile, toss the spinach and tomatoes in a large bowl with a drizzle of olive oil and season with salt and pepper.
Finish and plate: Divide the spinach and tomato salad between plates (or bowls!) and serve the rice mixture on top. Sprinkle with the sunflower seeds and feta and dig in!