Rejuvenating Vietnamese Lunch Bowl

Allergens

Soy (edamame)

Ingredients

• 1 cup cooked jasmine rice
• 1/2 cup shredded carrots
• 1/2 cup edamame, shelled
• 1/4 cup fresh cilantro leaves
• 1/4 cup mint leaves
• 1/4 cup fresh basil leaves
• 1 avocado, sliced
• 1/2 cup mixed berries
• 1 tbsp lime juice
• 1 tbsp olive oil
• Salt and pepper, to taste

Instructions

1. In a medium bowl, combine the cooked jasmine rice, shredded carrots, edamame, cilantro leaves, mint leaves, and fresh basil leaves. Gently toss to mix well.
2. In a separate small bowl, mix together lime juice, olive oil, salt, and pepper. Drizzle over the rice mixture and gently toss again.
3. Top the bowl with sliced avocado and mixed berries for added nutrition and flavor. Serve immediately.

Chef’s Insight

This dish is perfect for a quick, healthy lunch that leaves you feeling refreshed and energized.

Notes

This recipe is gluten-free and vegetarian, but not vegan due to edamame being a soy product.