---
title: Get Your Greens Rice Bowl
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/get-your-greens-rice-bowl-59318ffd51d3f11293776612
prep time: 15 minutes
cook time: 25 minutes
time required: 40 minutes
difficulty: easy
allergens:
  - Soy
  - Milk
  - Wheat
  - Tree Nuts
tags:
  - Gluten Free
rating: 4.0
rating_count: 875
source_chef: Recipe Development Team
review_highlights:
  - theme: Suggestions
    text: Consider adding extra seasonings or aromatics to boost the overall flavor profile.
nutrition:
  calories: 590
  protein: 18
  fat: 33
  saturated fat: 5
  carbohydrates: 62
  sugar: 7
  fiber: 10
  cholesterol: 10
  sodium: 350
image: "https://images.recipes.furrysalamander.com/Asian%20Recipes/Bowls/get-your-greens-rice-bowl.avif"
---

Bring a medium pot of water to a boil. Add @brown rice{1%cup} and cook until tender, about ~{35%minutes}. Drain.

Peel @ginger{2%thumb}, then mince or finely grate. Trim woody bottom ends from @asparagus{12%oz}, then cut into 2-inch pieces. Thinly slice @scallions{4%unit}, keeping greens and whites separate. Cut off and discard root ends of @baby bok choy{4%unit}, then separate into individual stalks. Cut @lime{2%unit} into wedges.

Heat a drizzle of @vegetable oil{8%tsp} in a #large pan{} over medium-high heat. Add asparagus and season with @salt{} and @pepper{}. Cook, tossing, until tender, 4-6 minutes. Remove from pan and set aside. Add bok choy and another drizzle of oil to pan. Season with salt and pepper. Cook, tossing, until tender-crisp, 3-5 minutes. Remove from pan and set aside.

Add @edamame{8%oz}, scallion whites, and a drizzle of oil to same pan and cook until warmed through and lightly browned, 2-4 minutes. Remove from pan and set aside. Meanwhile, stir together @sour cream{4%tbsp} and 2 TBSP water in a #small bowl{}. Season with salt and pepper. Stir in @wasabi paste{1%tsp} (to taste), start with a pinch and go up from there.

Once rice is done, heat another drizzle of oil in same pan. Add ginger, @sesame oil{2%tbsp}, and @soy sauce{2%tbsp}. Cook, stirring, until fragrant, 1-2 minutes. Add rice, season with salt and pepper, and toss to coat.

Divide rice between bowls. Top with asparagus, bok choy, and edamame. Sprinkle with scallion greens, @cashews{2%oz}, and @sesame seeds{2%tbsp}. Drizzle with crema. Serve with lime wedges for squeezing over.