Bento Bowl
A colorful and healthy bento bowl with rice, fresh vegetables, avocado, and edamame, perfect for a quick lunch or dinner.
- Total time
- 20 min
- Servings
- 1
- Calories
- 450
- Protein
- 12g
healthyquickJapaneseveganvegetariangluten-freedairy-freeplant-based
Ingredients
- 1 cup cooked rice
- 1 medium carrot
- 1 cup cabbage
- 1 medium avocado
- ½ cup edamame
- ½ cup cherry tomatoes
- 2 sheets seaweed
- 1 cup zucchini noodles
Instructions
- 1
Cook rice according to package instructions; keep warm.
- 2
Shred carrot and cabbage; slice avocado and tomatoes.
- 3
If using frozen edamame, cook in boiling water for 5 minutes; drain.
- 4
Cut zucchini into noodles using a spiralizer or julienne peeler.
- 5
Arrange rice in a bowl, then top with vegetables, avocado, edamame, and zucchini noodles.
- 6
Tear seaweed into strips and scatter over the bowl. Serve with chopsticks.
Tools you’ll need
- spiralizer or julienne peeler
- pot
- knife
- cutting board
- bowl
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