Vibrant Japanese Brunch Bowl

Allergens

Soy

Ingredients

• 2 cups cooked brown rice
• 1 cup shelled edamame, blanched
• 2 cups chopped kale
• 1 ripe avocado, sliced
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, thinly sliced
• 1/4 cup picked radish sprouts
• 1 tablespoon black sesame seeds
• 1 tablespoon white sesame seeds
• 1 tablespoon rice vinegar
• 1 tablespoon soy sauce

Instructions

1. In a large bowl, combine cooked brown rice with blanched edamame and chopped kale.
2. Drizzle the rice mixture with rice vinegar and soy sauce, tossing gently to combine.
3. Arrange the rice mixture in four serving bowls.
4. Top each bowl with sliced avocado, cherry tomatoes, cucumber, and radish sprouts.
5. Sprinkle black sesame seeds on half of the bowls and white sesame seeds on the other half.

Chef’s Insight

This dish is perfect for a refreshing brunch or light lunch, providing energy and nutrients.

Notes

This recipe can be easily adjusted to include additional vegetables or protein sources as desired.