This rice bowl will leave you feeling balanced and clean. Healthy food doesn’t mean bland or boring though! This bowl is packed full of great flavours and textures. Creamy avocado hummus with added texture of edamame beans, beautiful (and easy!) marinated eggs with nutty rice, kimchi and sprouts.
Ok I must give credit where credit is due! I would hate it if someone stole my recipe without giving me credit. I saw this Avo and Edamame Hummus in Donna Hay’s summer magazine, Fresh and Light. It looked so beautiful and green and textured. It was my idea to put it together in this virtuous rice bowl though. Its like I always tell my singing students (if you didn’t know, I’m also a singing teacher) we learn from noticing others and evolving things our own way – that’s partly how new and original ideas are formed, from a combination of our influences and experiences.
That went off track a little! Let me tell you about the marinated eggs. I discovered how to make these easy eggs when doing some noodle bowls: Easy Ramen and this Grilled Mushroom Bowl . I love doing this now! It really takes your dish to the next level, because they look so pretty and unexpected. All you do is soft boil some eggs, then carefully peel them (see notes of my recipe for tips). Then place in a baggy with some honey, rice vinegar and soy sauce and let it do its magic in the fridge for 1 hour – overnight. They start to colour in even 30 minutes, so it can be very quick depending on how impatient you are. If left overnight, they become darker and have a stronger taste.
The other great thing about the eggs is that the marinade becomes the sauce for the rice bowls. No dry rice here. The soy and rice vinegar and honey mix is sweet, salty and tangy – delicious combination!
I made these Avocado and Edamame Rice Bowls with some black rice, but brown would also work nicely. I was excited to try the black rice I found in the supermarket. I added some sprouts for crunch and some kimchi for tangy heat. Fermented veggies are all the rage here in Sydney. You can make your own Kimchi- Here is a tutorial from the Kitchn.. or just buy a jar. Fermented food is very good for your guts, so I hear. But I love Kimchi for its big flavour and crunch.
And that is basically it. This makes a beautiful vegetarian meal. If this is all getting a little too vegetarian for you though, then you could always add some hot smoked salmon – that would go really nicely here.
Want to see more healthy recipes? Try this Easy Japanese Ramen Noodles (that also use the marinated eggs), Cauliflower Rice, Coconut, Spinach and Sweet Potato Rice, or these Sweet Potato Falafel Buddha Bowls (plus a mindful cooking/eating exercise).
Here is your recipe for Avocado and Edamame Rice Bowls:
- 2 eggs
- 1 tbsp honey
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 cup black or brown rice
- 1 ripe avocado
- 2 cups frozen edamame
- 1 clove garlic, grated
- 1 green onion, finely sliced
- juice of a lime
- 1 long green chili, finely sliced
- 1 tbsp coriander, finely chopped
- 2 small handfuls cress or sprouts
- ½ tsp salt
- 2 tbsp kimchi
- 1 tbsp sesame seeds
- First, soft boil them. (Place in a pot of cold water, cover, heat on and take out after 10 minutes total.) Cool in the pan for a few minutes, then cover with cold water for 20 minutes. Then carefully peel. Place in a plastic bag with the soy and vinegar mix. Store in the fridge for a couple of hours - overnight
- In each bowl, add some rice, then top with some avocado hummus. Top that with the sliced green chili. Scatter some more edamame beans around the bowl. Add the cress/sprouts. Cut each egg in half and place on the bowl.
- Divide the marinade from the eggs over each of the rice noodles. Top with sesame seeds, kimchi and more coriander.