Zucchini Rice Bowl

Makes 1 very large bowl or 2 smaller bowls

Zucchini Rice Bowl Recipe

Ingredients

  • 1/2 T. canola oil
  • 1/2 medium red onion, diced
  • 1 large zucchini, cut into 1/4 inch rounds
  • 1/2 cup frozen peas, thawed
  • 1/3 cup shelled edamame, cooked
  • 1/2 cup brown rice
  • 1/2 T. low sodium soy sauce (or tamari / Bragg’s liquid amino acids)
  • sea salt, ground pepper

Prep

Saute the onion and zucchini in the canola oil on medium-high heat until they are soft and bit brown. Turn the heat to low and add the peas, edamame, brown rice, and soy sauce. Stir the mixture together until everything is evenly distributed, sprinkle with salt/pepper to taste and serve.

Zucchini Rice Bowl Recipe

I like a little heat so I added a few drops of Sriracha to mine as well. This mixture is a good blend of complex carbs, protein, and bit of fat- totally hits the spot!

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    20 comments
  1. I’m not even big on zucchini and I think that dish looks great! Your pooch is also the cutest animal there ever was. Oh my goodness, painfully cute!

  2. I tried that TruWhip once last year and loved it! It’s so nice when companies re-make unhealthy favorites with natural ingredients. Unfortunately, my Cool Whip loving fam is not impressed, so it’s still the chemical stuff that gets purchased in our household.

  3. I love your pooch and her name…so so adorable! I am feeling you with the three day weekend drag…it is hard to get back into the swing of things.

  4. I love that your rice bowl is mostly veggie! I try all the time to make sure my rice/pasta dishes are mostly greens, but somehow ALWAYS end up with tons more starch than I wanted.

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