Photo of Veggie brown rice bowls by WW

Veggie brown rice bowls

9
6
3
SmartPoints® value per serving
Total Time
25 min
Prep
20 min
Cook
5 min
Serves
4
Difficulty
Easy
This easy rice bowl, filled with snap peas, carrots, edamame and peppers tossed in an Asian-inspried miso dressing comes together in under 30 minutes with only 5 minutes of cooking. We could have left the snap peas raw, but searing them a bit brings out a roasted sweetness that enhances the entire dish. Enjoy reheated or at room temperature for a hearty and colorful lunch or dinner. This makes an excellent one-dish meal or you can serve it with a small salad. Play with the combination of vegetables based on what you have on hand. Seared shiitake mushroom, raw or steamed broccoli and wilted spinach are all great additions to the recipe. If you do not have a cast iron skillet or wok you can cook your snap peas in a stainless skillet that is very hot. Nonstick pans are not a great option here because they get damaged by high heat cooking.

Ingredients

Cooking spray

4 spray(s)

Uncooked sugar snap peas

2 cup(s)

Miso paste

3 Tbsp, white variety

Water

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

Instructions

  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)