EDAMAME AND BROCCOLI RICE BOWL

SERVES 2 PORTIONS

FOR THE BOWL

1⁄2 cup broccoli florets

1⁄2 cup edamame, frozen

1⁄4 tsp salt

1⁄4 cup peas, frozen or fresh

1⁄2 cup chopped yellow bell pepper

FOR THE TAHINI SAUCE

1⁄4 cup tahini

1 tbsp lemon juice

1 tbsp maple syrup

1 tbsp tamari

FOR THE ASSEMBLY

2 cups jasmine rice, cooked

1⁄4 cup sunflower seed kernels

1⁄4 cup raisins

NUTRITIONAL VALUES

Calories: 1347kcal
Fat: 43.3g (10.4g S.Fat)
Carbs: 32.5g
Protein: 32g
Sugar: 43g
Sodium: 544mg

METHOD

BOWL:
Bring water to a boil in a medium saucepan with a steamer insert. Place the broccoli in the insert and steam for 10 minutes over boiling water. Set aside after removing from the steamer.

In a small saucepan, bring 2 cups water to a boil and add the edamame and salt. Boil for 5 minutes, adding the peas at the very end. Set aside after draining.

In the meantime, heat 2 tbsp water in a small skillet over medium-high heat. Sauté the bell pepper for 10 minutes. Set aside after removing from the heat.

TAHINI SAUCE:
In a small bowl, combine all of the ingredients, plus 5 tbsp water, and blend until smooth.

ASSEMBLY:
Fill each bowl halfway with rice. Divide the remaining ingredients in half and arrange them on top of the rice in a pinwheel pattern, making sure the greens don't touch each other for a more appealing design.

Serve with the tahini sauce on the side.