Broccoli, Brown Rice & Edamame Salad

This hearty salad has it all: roasted broccoli, nutty brown rice, protein-packed edamame, and a creamy sesame-lime dressing. It’s perfect for lunch, meal prep, or a light dinner—and it tastes even better the next day.

Time to read: 4 min | Time: 50 min | Yields: 3 servings

Ingredients

• ½ cup (90g) brown rice

• 1 medium head of broccoli (125g florets only)

• 1 cup (100g) frozen edamame, shelled

• ¼ cup (40g) roasted almonds, chopped

• 2 spring onions, thinly sliced

• Pinch of chili flakes (for topping)

Broccoli seasoning

• 1½ tbsp olive oil

• 2 garlic cloves, minced

• 1 tsp red pepper flakes

• ½ tsp salt

• ½ tsp black pepper

Dressing

• 1 tbsp tamari

• 1 tbsp tahini

• 1 tbsp toasted sesame oil

• Juice of ½–1 lime

• Pinch of sea salt

Method

1. Cook the rice according to package instructions. Let cool completely.

2. Preheat the oven to 425°F (210°C conventional or 190°C fan).

3. In a small bowl, combine olive oil, garlic, chili flakes, salt, and pepper.

4. Toss the broccoli florets in the oil mixture, then spread them on a baking sheet with space between each piece.

5. Roast for about 18 minutes, until the stems are tender and edges crisp. Check at 15 minutes.

6. Cook edamame in the microwave and remove from shells (if needed).

7. Whisk the dressing ingredients together in a small bowl.

8. In a large bowl, combine cooked rice, edamame, roasted broccoli, almonds, and spring onions. Pour over the dressing and mix well.

9. Serve with a sprinkle of chili flakes on top.

Nutrition facts per one serving (~220 g):

Energy: 245 kcal | Carbs: 19.6 g | Protein: 9.6 g | Fat: 16.2 g

Video: Three Meal Prep Salad Recipes