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 milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
White Wine Vinegar
Veggie Stock Concentrate
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!