Grilled Vegetable Bowls with Ginger-Soy Sauce
& Edamame Rice
Cooking time
20 minutes
Servings
2 / 4
Calories
633 /serving
This is the ideal meal to eat by the pool! Colourful sliced peppers, golden zucchini and crisp baby bok choy are tossed with a Korean spice blend and grilled on the BBQ. Then, it’s served over a bed of jasmine rice dotted with edamame and dressed with an exquisite soy, lime and ginger mayonnaise. The table is set for a totally vegetarian summer feast, ready in about 20 minutes!
We will send you:
- 225g Baby bok choy
- 20g Ginger
- 1 Lime
- 1 Sweet pepper
- 1 Summer squash (or zucchini)
- 157g Jasmine rice
- 30ml Mayonnaise
- 30ml Soy sauce reduced in sodium
- 85g Edamame
- 12.5g Grilled vegetables spice blend (Sea salt, brown sugar, gochugaru, white sesame seeds, garlic, sunflower oil, black pepper, ginger)
You will need:
Medium pot
Large pan
Peeler
Olive oil
Oil
Salt & pepper
Total Fat
28 g
Saturated Fat
4 g
Sodium
1737 mg
Total Carb
82 g
Sugars
8 g
Protein
14 g
Fibre
6 g
Preparation
Cook the rice
In a medium pot, combine the rice, 1 ½ cups of water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and let simmer, 14 to 16 minutes, until the rice is tender and the water is absorbed. Remove from the heat and stir in the edamame. Cover and let sit for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.
Mise en place
While the rice cooks, peel and mince the ginger. Cut off and discard the root ends of the bok choy and separate the leaves. Cut off and discard the ends off the summer squash; cut into ½-inch-thick slices on a diagonal. Core the sweet pepper and cut into 1-inch-thick slices lengthwise. Juice the lime.
Prepare & grill the vegetables
Heat your BBQ on high, making sure to oil it first (or heat a drizzle of olive oil in a large pan on medium-high). In a bowl, combine the summer squash, peppers, bok choy and a drizzle of oil; season with ⅔ of the spice blend and S&P. Add the vegetables to the BBQ (or pan) in a single, even layer (if using a pan, work in batches to not overcrowd the pan and add oil as necessary between batches.) Cook, 1 to 3 minutes per side, until browned and tender.
Make the sauce
While the vegetables cook, in a bowl, combine the ginger, mayo, soy sauce, lime juice and 1 tbsp of oil (double for 4 portions); season with S&P to taste.
Assemble the bowls & serve
Divide the finished edamame rice between your bowls. Top with the grilled vegetables and drizzle with as much of the sauce as you’d like. Sprinkle with remaining spice blend. Bon appétit!
