Edammame rice bowl | Wildlight Kitchen

Edamame rice bowl

Let’s turn your kitchen into a temple of color, crunch, and calm. This bowl is more than a simple meal— it’s a peaceful bowl piled high with nourishing goodies, perfect textures, and flavor that pops. It’s basically edible self-care.

Ingredients

1 ¼ cups short-grain brown rice or long-grain brown rice, rinsed
1 ½ cups frozen shelled edamame, preferably organic
1 ½ cups trimmed and roughly chopped snow peas, or thinly sliced broccoli florets
1 to 2 tablespoons reduced-sodium tamari or soy sauce, to taste
4 cups chopped red cabbage or spinach or romaine lettuce or kale (ribs removed)
2 ripe avocados, halved, pitted and thinly sliced into long strips (wait to slice just before serving)

Essential garnishes

1 small cucumber, very thinly sliced
Carrot ginger dressing*
Thinly sliced green onion (about ½ small bunch)
Lime wedges
Toasted sesame oil, for drizzling
Sesame seeds
Flaky sea salt

Directions

Step 1: Boil, Baby, Boil

Grab a big pot — we’re talking 4 quarts of water — and bring it to a rolling boil.
Add 1¼ cups brown rice (short- or long-grain, your choice).
Let it simmer away for 25 minutes while you sip something soothing.
Now toss in 1½ cups frozen edamame and wait 3 minutes.
Follow that up with 1½ cups chopped snap peas (or snow peas or baby broccoli — your bowl, your rules). Cook for just 2 minutes more.
Think of this as your green veggie spa: just a brief steam, not a sauna.

Step 2: Drain & Flavor

Drain the rice and veggie mix like a pro — shake out the excess water.
Toss it all back into the pot.
Splash in 1–2 tablespoons tamari or soy sauce — start small, taste as you go.
Stir it up until everything’s cozy and coated with umami goodness.

Step 3: Assemble the Zen

This is your choose-your-own-adventure moment.
Divide the warm rice/veggie mix between 4 bowls.
Add 4 cups of chopped raw greens (red cabbage, kale, romaine, or spinach — pick your fave for color, crunch, or chill).
Fan out thin cucumber slices around the bowl edges like a sushi chef with artistic dreams.

Step 4: Dress It Up (Literally)

Drizzle that glorious carrot-ginger dressing over the top — not too heavy, just a light cascade of flavor.
Scatter some thinly sliced green onion on top like edible confetti.
Nestle in a lime wedge or two for a citrusy pop whenever you’re ready.

Step 5: Avocado, AKA the Crown Jewel

Wait until the last minute for this — no brown mush allowed.
Just before serving, slice 2 ripe avocados into dreamy thin strips.
Tuck them into the bowls like perfect green fans.
Now drizzle a little toasted sesame oil across the avocado (it’s rich, it’s toasty, it’s magic).
Sprinkle with sesame seeds and a dramatic pinch of flaky sea salt.
Boom. Look at that beauty.

Leftover Wisdom:

Planning to meal-prep? Hold off on the avocado step until you’re actually ready to eat — it doesn’t like the fridge. The rest of the bowl holds strong for 4–5 days in airtight containers.
🌟 Bonus tip: Turn the leftovers into a wrap or add a boiled egg or tofu for a next-day remix. Because you? You’re creative like that.