Rainbow Vegetable Edamame Bowls with Teriyaki Sauce

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Holding a vegan bowl of brown rice topped with avocado, carrot slaw, and sautéed veggies and edamame cooked in teriyaki sauce

Friends, we have a delicious and nourishing new meal that we’re loving and have to share with you! Meet the Rainbow Edamame Bowl — a flavorful and versatile dish that’s packed with fiber, protein, and a rainbow of vegetables. It features our new homemade teriyaki sauce but is also a winner if taking a shortcut with store-bought sauce!

Not only is this bowl incredibly tasty and vibrant, but it’s simple to make and meal-prep friendly too! Just 10 ingredients required to put some rainbows in our bowls!

Edamame, green onions, carrots, salt, black pepper, red bell pepper, teriyaki sauce, sesame oil, water, red cabbage, mushrooms, brown rice, and rice vinegar

How to Make Rainbow Veggie Edamame Bowls

These bowls start with cooking brown rice for a filling base packed with fiber and nutrients like selenium, phosphorous, magnesium, and vitamin B3.

Pouring water over brown rice in a saucepan

Next, we sauté sliced mushrooms in toasted sesame oil, salt, and black pepper to infuse them with flavor in a super simple way! Cooking them separately from the other veggies is important for best texture.

Sautéing mushrooms in toasted sesame oil

For the other stir-fry veggies, you can use up almost anything you have around. We went with red cabbage and bell pepper for their slight crunch and rainbow of nutrients. We also recommend using green onion for a subtle onion flavor.

Sautéing red bell pepper, cabbage, and green onion

After cooking the veggies until they’re beginning to soften but still vibrant, it’s time to add the shelled edamame and teriyaki sauce. We love edamame for a quick-cooking source of plant-based protein and teriyaki sauce for MEGA flavor!

Holding a bowl of teriyaki sauce over sautéed veggies and shelled edamame

While the edamame and veggies finish cooking, we whip up a quick, tangy carrot slaw with grated carrots, rice vinegar, and green onions. It adds the perfect amount of brightness to these bowls!

Adding rice vinegar to grated carrots and green onion

Add the mushrooms back in to warm them up, and it’s bowl assembly time!

Adding mushrooms to a skillet of edamame and vegetables

We hope you LOVE these vegan bowls! They’re:

Flavorful
Nourishing
Saucy
Versatile
Fiber- and protein-packed
& SO delicious!

Enjoy for a colorful and nutrient-packed weeknight meal (15 g protein + 9 g fiber per serving)! To make dinner appear on the table even quicker after work, chop the veggies and prep the rice and teriyaki sauce in advance.

More Vegan Bowl Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Vegan edamame and brown rice nourish bowl

Rainbow Vegetable Edamame Bowls with Teriyaki Sauce

Super flavorful and versatile veggie edamame bowls packed with fiber and protein and topped with teriyaki sauce! Vegan, gluten-free, and simple to make. Just 10 ingredients required!
Author Minimalist Baker
Print
Rice bowl with veggies and edamame
4.67 from 3 votes
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 (Bowls)
Course Entree
Cuisine Gluten-Free, Japanese-Inspired, Vegan
Freezer Friendly No
Does it keep? 3-4 Days

Ingredients

RICE

  • 1 cup uncooked brown rice (we used short-grain basmati)
  • 2 cups water

VEGGIES

  • 2 Tbsp toasted sesame oil, DIVIDED
  • 8 oz. mushrooms, sliced (we used baby bella // 8 ounces yield ~3 ½ cups sliced)
  • 1/4 tsp each sea salt and black pepper
  • 3 cups chopped stir-fry veggies of choice (we used cabbage and red bell pepper)
  • 4 stalks green onion, thinly sliced (plus more for serving)
  • 1 (12-oz.) bag frozen shelled edamame (a 12-oz. bag yields ~2 ½ cups)
  • 1/3 cup teriyaki sauce (or store-bought // plus more for serving // ensure gluten-free as needed)
  • 2 large carrots, grated (2 large carrots yield ~1 cup or 105 g)
  • 5 tsp rice vinegar, DIVIDED (we used unsweetened)

FOR SERVING optional

  • Sliced avocado
  • Sesame seeds

Instructions

  • RICE: In a medium saucepan, combine the rice and water and bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and cook for 30-45 minutes, or until the water is absorbed and the grains are tender.
  • VEGGIES: While the rice cooks, add half the sesame oil (1 Tbsp (15 ml) // adjust amount if altering number of servings) and all of the mushrooms to a large rimmed skillet and turn to medium heat. Sprinkle with salt and pepper and toss to coat. Cook the mushrooms for 10-15 minutes, stirring occasionally, or until reduced in size, lightly browned, and most of the moisture has cooked off. Transfer the mushrooms to a small bowl and set aside.
  • To the now empty skillet, add the remaining sesame oil (1 Tbsp (15 ml) // adjust amount if altering number of servings) with your stir-fry veggies and about 2/3 of the green onions. Cook for 3-4 minutes on medium heat, or until the vegetables are bright and begin to soften. Turn the heat to medium-low and add the frozen, shelled edamame. Toss to combine, then add the teriyaki sauce and cover. Steam for 6-8 minutes, stirring occasionally, until the edamame is softened and warmed through.
  • While your veggies steam, combine the shredded carrots, remaining green onion, and 3 tsp of rice vinegar in a small mixing bowl. Toss gently and set aside.
  • Check on the rice, fluff it with a fork, add the remaining 2 tsp of rice vinegar, mix well, and cover.
  • Stir the mushrooms into the cooked veggies to warm them. To assemble the bowls, divide the rice between serving bowls and top with edamame stir-fry mix and carrot slaw. Optionally, garnish with more teriyaki sauce and green onion. Sliced avocado and sesame seeds are also delicious! Enjoy!
  • Best when fresh. Leftovers will keep stored in the refrigerator for 3-4 days. Not freezer friendly.

Video

Notes

*Nutrition information is a rough estimate calculated without optional ingredients.
*Inspired by our Vegan Sushi Bowls and Feasting at Home’s Miso Mushroom Bowl.

Nutrition (1 of 4 servings)

Serving: 1 serving Calories: 379 Carbohydrates: 55.6 g Protein: 15.7 g Fat: 12.3 g Saturated Fat: 1.3 g Polyunsaturated Fat: 0.7 g Monounsaturated Fat: 0.5 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 527 mg Potassium: 988 mg Fiber: 9 g Sugar: 10.9 g Vitamin A: 8277 IU Vitamin C: 95.9 mg Calcium: 93.1 mg Iron: 3.2 mg

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  1. Severne says

    Is there an app that you will be making in the future? I think that if you all made an app that didn’t have the advertisements and also was friendly to use, it would be extremely successful. I love your recipes, all my family uses it, as well as my friends.

    Even if you made it $10 for a onetime purchase of the app, I think many would buy it, including me. Subscription cost optional for additional resources but it would be amazing to see an app for your recipes! I absolutely love them! Keep up the good work :)

    Thank you,

    Severne

    • Support @ Minimalist Baker says

      Hi Severne, we’re so glad you enjoy our recipes and thank you for the suggestion! We don’t have an app in the works at the moment, but have explored the idea in the past. We’ll make an announcement if anything changes!

  2. Malia says

    Hello. I made this recipe. It’s a good solid vegetarian recipe, however the prep. time needs to be at least tripled (but this is including making the homemade Terriyaki sauce). There is a lot of chopping/grating involved so this is why it takes so much time. 15 min? yes, perhaps if everything was already ready. This took me 45 min/60 min total time.

    • Support @ Minimalist Baker says

      Thank you for the feedback, Malia! We’re glad you enjoyed the recipe overall! The prep time assumes using store-bought sauce, so it will take longer with homemade.

  3. Laura says

    yum! I really enjoyed this a lot. It was flavorful, versatile (I threw in some broccoli and cashews along with the cabbage and red pepper), and used your teriyaki sauce recipe. It felt really easy to make and would prep well ahead of time to throw together. I will for sure make it again. Thanks!

  4. Lydia M. says

    The recipe image is not longer printable, even when check marked, on any recipe I have wanted to print out recently (past month or so). Please comment.

    • Support @ Minimalist Baker says

      Hi Lydia, sorry for the trouble and thank you for letting us know! We’ll look into this issue and see if we can fix it.

  5. Paul says

    Seems in our area the only Edamame available are “product of China”.
    Are you able to suggest some brands that ideally “produced in Canada” or anywhere other than China?

    • Support @ Minimalist Baker says

      Hi Paul, we’re not sure on brands produced in Canada, but Eda-Zen is one from the US. Hope that helps!

  6. The Vegan Goddess says

    This looks delicious.

    I just want to point out for those avoiding soy that edamame are soybeans. So, you can leave that out or replace it with a different bean if desired.

  7. Bosha says

    Vraiment Fantastique cette recette, si riche en couleurs et en vitamines !!! C’est très inspirant, comme toute votre “cuisine”, qui m’apporte des recettes extraordinaires…
    Je connais edamame depuis une bonne dizaine d’années, lors de mes voyages au Japon, j’ai hâte de faire mes valises !
    Mais grâce à vos merveilleuses idées, je voyage avec de la nourriture, c’est excitant !!! Un grand merci à vous