Green Goddess Rice Bowls
20 minutes
Middle East/Mediterranean
Serves: 4
Add Royal® to your meal prep routine with these vegetarian Green Goddess Bowls. They pack up perfectly for lunch and can be prepared in advance for the busy week ahead!
Ingredients
1 1/2 cups Royal® Brown Basmati Rice
4 eggs
1 bunch asparagus, trimmed
1 large avocado, pitted and chopped
1 cup chopped mixed green herbs, such as parsley, chives, tarragon, cilantro, and basil
1/4 cup olive oil
2 tablespoons lemon juice
1/2 teaspoon fine sea salt
1 1/2 cups frozen shelled edamame, thawed
1/2 cucumber, sliced
1 small bunch kale, shredded
4 radishes, thinly sliced
Preparation
- Cook rice according to package directions.
- Place eggs in a large saucepan and cover with cool water.
- Place over high heat and bring water to a boil.
- Cover the pan, remove from the heat, and let sit for 9 minutes.
- Transfer the eggs to a bowl of ice water and cool completely.
- Set the saucepan back over high heat and bring the water back to a boil.
- Add the asparagus and cook until just tender, about 3 minutes.
- Transfer to the bowl of ice water with the eggs.
- In a blender combine avocado, herbs, oil, lemon juice and salt and blend.
- With the blender running, add cool water in a thin, steady stream until the dressing is completely smooth and thick while still being pourable.
- Toss half of dressing with rice, then toss in edamame.
- Peel the eggs and cut into quarters.
- Divide the rice between bowls and top with asparagus, cucumber, kale, radishes and eggs.
- Drizzle with the remaining dressing.
