Rice and edamame bowl

Edamame rice is an incredibly simple vegan dish that's full of flavors and colors. This quick Asian rice recipe gets ready in just 20 minutes and is a great way to use leftover rice.

This plant-based Miso Mushroom Bowl is served over a bed of warm brown rice, topped with healthy veggies and drizzled with the tastiest Sesame Miso Ginger Dressing (that you'll want to put on everything)! Vegan & Gluten-Free.

This Cucumber Edamame Rice Salad is made using flavorful and fresh ingredients. It's filled with veggies and plant based protein, making it a great light lunch option, but I also enjoy it as a side dish. This healthy rice salad comes together quickly and is great for weekend meal prep! This salad recipe is inspired by Asian flavors and reminds me a little of the veggie sushi rolls. Enjoy with a spoon or with snack size seaweed sheets! #ricesalad #veganrecipe #glutenfree

Hearty veggie power bowls with plenty of nutrition and flavour, all smothered in an addictive miso tahini dressing.

This easy, plant-based ramen is loaded with fresh veggies, nutrients, and flavors that store-bought recipes simply can't offer!

Furikake is a savory Japanese seasoning that can be used to brighten the flavor of cooked rice and vegetables. In this recipe, we use it to boost the yum factor of protein-packed edamame.

Poke bowls seem to be everywhere and this sparkly plant based version uses chiogga beets to replace fish... and it looks exactly like tuna!

This Chinese-inspired Smashed Cucumber Salad is a great crunchy, tangy side dish to serve alone or paired with your favorite rice dish, noodles, or a few seaweed snacks. Gluten-free, Vegan.

This bibimbap-inspired rice bowl is packed with umami thanks to the addition of thinly sliced nori and gochujang, Korea's fermented chilli pickle.