20mTeriyaki Edamame Pineapple Bowls
Sweet-savory rice bowls with edamame, pineapple, broccoli, and mild teriyaki sauce. A quick, fully plant-based weeknight meal for the whole family.
- Energy
- 452 calories per serving
- Protein
- 17 g per serving
- Carbs
- 80.3 g per serving
- Fat
- 7.4 g per serving
- Sodium
- 1195 mg per serving
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Cook this recipe
- frozen broccoli florets-4 cups
- instant white rice-2 cups
- water-2 cups
- frozen shelled edamame-2 cups
- canned pineapple chunks in juice, drained-1 can
- bottled vegan alcohol-free teriyaki sauce-0.5 cups
- neutral vegetable oil-1 tbsp
- sesame seeds-1 tbsp
- garlic powder-0.5 tsp
Drain the pineapple chunks and set them aside.
Bring the water to a boil in the medium saucepan. Stir in the instant white rice, cover, remove from heat, and let stand for 5 minutes.
Lift the lid away from your face and hands to avoid hot steam burns.
While the rice stands, heat the vegetable oil in the skillet over medium-high heat. Add the frozen edamame and frozen broccoli florets.
Add frozen vegetables carefully to hot oil to reduce splattering.
Cover and cook for 6 minutes, stirring once, until the vegetables are hot and tender-crisp.
Lift the lid away from your face and hands to avoid hot steam burns.
Cook frozen edamame until hot throughout before serving.
Add the pineapple chunks and garlic powder. Cook uncovered for 2 minutes, stirring often.
Stir in the vegan alcohol-free teriyaki sauce and cook for 2 minutes, until glossy and heated through.
Fluff the rice with a spoon, divide it among bowls, top with the teriyaki edamame mixture, and sprinkle with sesame seeds.
Let bowls cool for a few minutes before serving to children.
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