easy vegan edamame bowls

I am the biggest meal prepper. Last weekend, Mitchell and I spent our Sunday evening cooking up a storm (we made all of my lunches and dinners for the week, plus a couple meals for Mitchell, in about 2 hours). We're so lucky that both of us love meal prepping and are chill to eat the same thing for a few days in a row. I made up a new thing a while ago, and I thought I'd share it here because I've been living for this recipe. These edamame bowls are like all the best parts of stir-fry (my all time favourite), with a fun fried-rice-inspired twist, and I find they work better than stir-fry for meal prepping because they keep better in the fridge for a few days. This recipe makes a ton of food - I'm not the biggest eater, but it lasts me one meal per day all week long, easily.

Here you go - vegan edamame bowls with less than 15 ingredients in about 1/2 an hour.

ingredients:

8 servings of rice (I used brown basmati)

1 medium bag of edamame (imma save you a whole bunch of time here: you can find this in the frozen vegetables section of most grocery stores)

1 onion, sliced

2-3 heads (fresh) or one medium bag (frozen) of broccoli

2 cloves garlic, finely chopped

1 tbsp fresh ginger, finely chopped

sauce:

1/4 cup of soy sauce (I used lite)

2 tbsp sesame oil

1 tbsp vegetarian oyster sauce (mine was mushroom-based)

the tiniest splash of rice wine vinegar

for garnish:

chopped cilantro

green onions

fresh zucchini spirals

directions:

1. cook rice according to instructions on the bag

2. while the rice is cooking, place the broccoli in a big pan, add a bit of oil (I used avocado), and saute, covered, on medium heat for 10-15 minutes, or until fully heated through - you want to leave some crunch in it!

3. while the broccoli is cooking, mix all components of the sauce together and stir - it won't mix completely because of the oil, and that's okay

4. once broccoli is heated or almost heated, add the edamame and the onion slices and cover again, cooking for another 5 minutes - again, you want a bit of crunch here

5. finally, add the garlic and ginger to the veggies and stir, uncovered, for 1-2 minutes, or until fragrant

6. remove from heat

7. once the rice is cooked, add it to the veggie mix

8. add the sauce, tossing the whole mixture together thoroughly

9. top with cilantro, zucchini spirals, and green onions for garnish

10. enjoy!