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Edamame and Sweet Potato Rice Bowl

Edamame and Sweet Potato Rice Bowl

with Spinach Salad

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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.

Tags:Gluten-freeVeggie
Allergens:SoyMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

12 ounce

Sweet Potato

1.5 ounce

Edamame

(ContainsSoy)

1 unit

Yellow Onion

5 ounce

Spinach

4 ounce

Grape Tomatoes

1 thumb

Ginger

1 ounce

Sunflower Seeds

2 ounce

Feta Cheese

(ContainsMilk)

¾ cup

Brown Rice

2 tablespoon

White Wine Vinegar

1 unit

Veggie Stock Concentrate

1 teaspoon

Paprika

Not included in your delivery

7 teaspoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3418.328 kJ
Calories817 kcal
Fat33 g
Saturated Fat7 g
Carbohydrate112 g
Sugar13 g
Dietary Fiber16 g
Protein24 g
Sodium656 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Peeler
Large Pan
Large Bowl
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

Stir the edamame into the rice, cover, and let stand 5 minutes.

6

Meanwhile, toss the spinach and tomatoes in a large bowl with a drizzle of olive oil and season with salt and pepper.

7

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!