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Get Your Greens Rice Bowl

Get Your Greens Rice Bowl

with Bok Choy, Edamame, Asparagus, and Wasabi Crema

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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.

Tags:Gluten-free
Allergens:SoyMilkWheatTree Nuts

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

Total Time40 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

½ cup

Brown Rice

1 thumb

Ginger

6 ounce

Asparagus

2 unit

Scallions

2 unit

Baby Bok Choy

1 unit

Lime

4 ounce

Edamame

(ContainsSoy)

2 tablespoon

Sour Cream

(ContainsMilk)

1 teaspoon

Wasabi Paste

1 tablespoon

Sesame Oil

1 tablespoon

Soy Sauce

(ContainsSoy, Wheat)

1 ounce

Cashews

(ContainsTree Nuts)

1 tablespoon

Sesame Seeds

Not included in your delivery

4 teaspoon

Vegetable Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2469 kJ
Calories590 kcal
Fat33 g
Saturated Fat5 g
Carbohydrate62 g
Sugar7 g
Dietary Fiber10 g
Protein18 g
Cholesterol10 mg
Sodium350 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
Pot
Cutting Board
Peeler
Large Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Bring a medium pot of water to a boil. Add rice and cook until tender, about 35 minutes. Drain.

2

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.

3

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.

4

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.

5

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.

6

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.