Get Your Greens Rice Bowl
with Bok Choy, Edamame, Asparagus, and Wasabi Crema
- Soy
- Milk
- Wheat
- Tree Nuts
Every element of this recipe brings something to feel good about: fiber-rich brown rice provides the base, while asparagus and bok choy add their vitamin-rich green veggie flair. Edamame has minerals like iron and magnesium, and cashews are a good source of healthy, unsaturated fats. Even the wasabi crema on top, with its prickly, peppery kick, will wake your senses and make you feel invigorated, energized, and pumped up.
Ingredients
½ cup
Brown Rice
1 thumb
Ginger
6 ounce
Asparagus
2 unit
Scallions
2 unit
Baby Bok Choy
1 unit
Lime
4 ounce
Edamame
(Contains: Soy)
2 tablespoon
Sour Cream
(Contains: Milk)
1 teaspoon
Wasabi Paste
1 tablespoon
Sesame Oil
1 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
1 ounce
Cashews
(Contains: Tree Nuts)
1 tablespoon
Sesame Seeds
Not included in your delivery
4 teaspoon
Vegetable Oil
unit
Salt
unit
Pepper
Nutrition Values
Utensils
Cooking Steps
Bring a medium pot of water to a boil. Add rice and cook until tender, about 35 minutes. Drain.
Peel ginger, then mince or finely grate. Trim woody bottom ends from asparagus, then cut into 2-inch pieces. Thinly slice scallions, keeping greens and whites separate. Cut off and discard root ends of bok choy, then separate into individual stalks. Cut lime into wedges.
Heat a drizzle of oil in a large pan over medium-high heat. Add asparagus and season with salt and pepper. Cook, tossing, until tender, 4-6 minutes. Remove from pan and set aside. Add bok choy and another drizzle of oil to pan. Season with salt and pepper. Cook, tossing, until tender-crisp, 3-5 minutes. Remove from pan and set aside.
Add edamame, scallion whites, and a drizzle of oil to same pan and cook until warmed through and lightly browned, 2-4 minutes. Remove from pan and set aside. Meanwhile, stir together sour cream and 2 TBSP water in a small bowl. Season with salt and pepper. Stir in wasabi paste (to taste)—start with a pinch and go up from there.
Once rice is done, heat another drizzle of oil in same pan. Add ginger, sesame oil, and soy sauce. Cook, stirring, until fragrant, 1-2 minutes. Add rice, season with salt and pepper, and toss to coat.
Divide rice between bowls. Top with asparagus, bok choy, and edamame. Sprinkle with scallion greens, cashews, and sesame seeds. Drizzle with crema. Serve with lime wedges for squeezing over.
