Summer Veggie Rice Bowl

12 75 292
Ingredients Minutes Calories
Prep Cook Servings
45 min 30 min 4
Summer Veggie Rice Bowl
Health Rating


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)


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

2. 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 pine nuts and remaining 2 tablespoons oil to rice mixture; toss.

3. Top with shredded Parmesan cheese.


To go Dairy-Free- omit the parmesan cheese

Nutrition Facts

Per Portion

Calories 292
Calories from fat 162
Calories from saturated fat 26.1
Total Fat 18.0 g
Saturated Fat 2.9 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.3 g
Monounsaturated Fat 9.7 g
Cholesterol 2.6 mg
Sodium 669 mg
Potassium 540 mg
Total Carbohydrate 24.4 g
Dietary Fiber 4.9 g
Sugars 4.0 g
Protein 8.1 g

Dietary servings

Per Portion

Grain 0.6
Meat Alternative 0.6
Vegetables 2.0

Energy sources