Photo of Veggie brown rice bowl with miso-ginger sauce by WW

Veggie brown rice bowl with miso-ginger sauce

SmartPoints® value per serving
Total Time
25 min
20 min
5 min


cooking spray

4 spray(s)

uncooked sugar snap peas

2 cup(s)

miso paste

3 Tbsp, white variety


3 Tbsp, warm

sesame oil

1½ Tbsp

rice vinegar

1 Tbsp

dark brown sugar

¾ tsp

minced ginger

¾ tsp

garlic clove(s)

¼ tsp, minced

shredded carrot(s)

1 cup(s)

shredded red cabbage

1 cup(s)

sweet red pepper(s)

1 cup(s), thinly sliced

uncooked scallion(s)

¼ cup(s), sliced (and/or cilantro leaves)

cooked medium grain brown rice

2 cup(s)

edamame (shelled)

2 cup(s), cooked

sesame seeds

4 tsp, black variety recommended


  1. Coat a cast-iron skillet or wok with cooking spray; heat over high heat. Add snap peas; cook, stirring often, until blistered and tender, 3-5 minutes.
  2. Meanwhile, whisk together miso paste, water, oil, vinegar, sugar, ginger and garlic; set aside. (Thin with a little water if too thick.)
  3. Toss together carrot, cabbage, red pepper and scallion (and/or cilantro); set aside.
  4. To assemble, line up 4 bowls. Fill each with 1/2 c snap peas, 1/2 c brown rice and 1/2 c edamame. Drizzle each with 1 1/2 Tbsp miso dressing and top each with 3/4 c carrot mixture. Garnish each with 1 tsp sesame seeds.
  5. Serving size: 1 bowl (about 2 c)

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