Summer Veggie Rice Bowl

Summer Veggie Rice Bowl

Health Rating
Prep Cook Ready in Servings
45 min 30 min 1 h 15 min 4


1/2 cup Basil, fresh (torn)
1/4 tsp Black pepper
1 1/3 cup Brown rice, medium-grain, cooked (cooled to room temperature)
1 cup Frozen edamame (soybeans) (thawed)
1 cup Grape tomatoes (halved)
1 tsp Kosher salt
3 tbsp Lemon juice
2 tsp Lemon peel (zest)
3 tbsp Olive oil (divided)
15 gm Parmesan cheese, shredded
1/4 cup Pine nuts, dried (toasted)
2 cup slices Zucchini (chopped)


Combine the first 9 ingredients in a large bowl, and toss until well blended.

Heat a medium skillet over medium-high heat. Add 1 tablespoon olive oil to pan; swirl to coat. Add zucchini; sauté 4 minutes, stirring occasionally. Add zucchini and remaining 2 tablespoons oil to rice mixture; toss.

Top with shredded Parmesan cheese.

Nutrition Facts

Per Portion

Calories 301
Calories from fat 165
Calories from saturated fat 26.5
Total Fat 18.4 g
Saturated Fat 2.9 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.4 g
Monounsaturated Fat 9.8 g
Cholesterol 2.6 mg
Sodium 669 mg
Potassium 559 mg
Total Carbohydrate 25.6 g
Dietary Fiber 5.1 g
Sugars 4.1 g
Protein 8.4 g

Dietary servings

Per Portion

Grain 0.7
Meat Alternative 0.6
Vegetables 2.0

Energy sources

About Contact Us
Meal Garden, 326 1/2 Bloor Street West, Unit 4, Toronto, Ontario, M5S 1W5, Canada