Lunch
Brown rice bowl with edamame and sesame
Japanese-inspired, crunchy and fresh.
Cooking mode in the app: one step at a time, with gentle timers.
Covers
Fibre, B vitamins, protein, iron, vitamins A and C, vitamin E, healthy fats
LeafUp › Plates › Brown rice bowl with edamame and sesame
You need (serves 2)
- Brown rice for two (150 g uncooked)
- Two handfuls of frozen edamame (about 150 g)
- A carrot and half a cucumber
- A spoon of reduced-salt soy sauce (1 tbsp)
- A spoon of rice vinegar (1 tbsp)
- A spoon of sesame seeds (1 tbsp)
- Fresh ginger and a spring onion
How to make it
- Cook the rice, and boil the edamame for 3 to 4 minutes, then drain.
- Cut the carrot and cucumber into thin sticks.
- Fill bowls with rice, vegetables and edamame, and dress with soy sauce, vinegar, ginger and sesame.
Allergens This plate contains soy, sesame, gluten (most soy sauce). Always check product labels, as brands vary.
Good to know
With coeliac disease, choose gluten-free wholegrains such as brown rice, buckwheat, millet, quinoa or oats labelled gluten-free.
Dried red kidney beans must be soaked and boiled hard before eating; see Basics. Tinned beans are safe as they are.
Allergic to nuts or peanuts? Use the nut-free filter on Plates, and seeds only if they are safe for you. Whole nuts are a choking risk for children under 5.
LeafUp gives general food guidance for adults. It is not medical or dietary advice. With a health condition, during pregnancy or with allergies, ask your doctor or a dietitian.
