Recipes › Edamame › Edamame Grain Bowl with Tahini Dressing
Edamame Grain Bowl with Tahini Dressing
A nourishing, build-your-own grain bowl with farro or brown rice as the base, heaped with seasoned edamame, roasted sweet potato, shredded purple cabbage, sliced avocado, and drizzled with a creamy lemon tahini dressing. This is a meal-prep champion — all components store well and can be assembled in minutes for a weekday lunch.
Edamame is in season now. More edamame recipes, or see what to sow this month where you are.
Ingredients
- shelled edamame
- farro or brown rice
- sweet potato
- purple cabbage
- avocado
- cucumber
- tahini
- lemon juice
- garlic clove
- water
- soy sauce
- maple syrup
- sesame seeds
- salt
Contains: sesame, soya, cereals gluten.
Method
- Cook farro or brown rice according to package directions. Season lightly with salt.
- Roast diced sweet potato: toss with olive oil and salt, spread on a baking sheet, and roast at 400°F for 25 minutes until golden.
- Make the tahini dressing: whisk together tahini, lemon juice, garlic, soy sauce, and maple syrup. Gradually add water until you reach a pourable, creamy consistency. Season with salt.
- Season cooked edamame with a pinch of salt and a drizzle of sesame oil.
- Assemble bowls: divide cooked grain between 4 bowls. Arrange edamame, roasted sweet potato, shredded cabbage, cucumber, and avocado in sections on top.
- Drizzle generously with tahini dressing and sprinkle with sesame seeds.
- Serve immediately or pack components separately for meal prep.
Tips
- For meal prep, store grains, roasted vegetables, and edamame together; keep avocado, cabbage, and dressing separate.
- Add a soft-boiled egg on top if you are not keeping the bowl vegan.
Ring the changes
- Swap farro for cauliflower rice and use spiralized zucchini as a low-carb base.
Keeping it
Individual components store well in the refrigerator for 4-5 days. Dress bowls only when ready to eat.
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