Sweet & Spicy Rainbow Edamame Rice Bowls

🥘 Ingredients

• butter
  2 tbsp
• cilantro
  ¼ oz
• microwavable rice
  2 unit
• mini cucumber
  2 unit
• pepper
• red cabbage and carrot mix
  8 oz
• salt
• sesame dressing
  3 oz
• sesame seeds
  1 tbsp
• shelled edamame
  8 oz
• sriracha
  2 tsp
• sweet soy glaze
  1/2 c

🍳 Cookware

• medium microwave-safe bowl
• small bowl

1. 1

   Wash and dry produce.
2. 2

   Halve mini cucumber lengthwise; thinly slice into half-moons. Roughly chop cilantro .

   mini cucumber: 2 unit, cilantro: ¼ oz
3. 3

   Place shelled edamame in a medium microwave-safe bowl . Microwave until tender, ⏱️ 45 seconds . Drain any excess water if necessary. Transfer to a paper-towel-lined plate to cool. Season with salt and pepper . Wipe out bowl.

   shelled edamame: 8 oz, salt, pepper
4. 4

   While edamame cooks, in a small bowl , combine sweet soy glaze and sriracha to taste (use less if you prefer less heat).

   sweet soy glaze: 1/2 c, sriracha: 2 tsp
5. 5

   In bowl used for edamame, combine red cabbage and carrot mix , cucumber, sesame dressing , and half the cilantro.

   red cabbage and carrot mix: 8 oz, sesame dressing: 3 oz
6. 6

   Meanwhile, massage microwavable rice in package to break up grains. Partially open package and insert butter (use 1 TBSP butter per package for 4 servings). Microwave according to package instructions, ⏱️ 90 seconds . Fluff with a fork. TIP: To make it easier to fluff the rice, transfer to a bowl first.

   microwavable rice: 2 unit, butter: 2 tbsp
7. 7

   Divide rice between bowls; top with edamame and salad in separate sections. Drizzle soy-Sriracha mixture over everything; garnish with sesame seeds and remaining cilantro. Serve.

   sesame seeds: 1 tbsp