Garlic-Ginger Roasted Edamame Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Garlic-Ginger Roasted Edamame Bowl

YOUR SOLIN GENERATED RECIPE

Garlic-Ginger Roasted Edamame Bowl

Savor a vibrant bowl featuring roasted edamame accented with a fragrant garlic-ginger infusion. This light yet satisfying dish combines crisp red bell pepper and a perfectly boiled egg for added creaminess, all finished with a tangy hint of soy and a dash of sesame oil for rich, nutty depth.

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NUTRITION

432kcal
Protein
34.5g
Fat
21.5g
Carbs
27.8g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Shelled Edamame

1 large Boiled Egg

1/2 cup Red Bell Pepper, sliced

2 Garlic Cloves, minced

1 teaspoon Fresh Ginger, grated

1 tablespoon Low Sodium Soy Sauce

1 teaspoon Sesame Oil

1 teaspoon Rice Vinegar

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a mixing bowl, combine the shelled edamame, minced garlic, grated ginger, low sodium soy sauce, sesame oil, and rice vinegar. Toss well until the edamame is evenly coated.

  • 3

    Spread the seasoned edamame on a baking sheet lined with parchment paper. Roast in the oven for 15-20 minutes, stirring halfway through, until the edamame are slightly crisp and aromatic.

  • 4

    While the edamame roasts, thinly slice the red bell pepper and prepare a boiled egg by peeling and slicing it in halves or quarters.

  • 5

    Assemble the bowl by placing the roasted edamame at the base, topping with red bell pepper slices and the boiled egg.

  • 6

    Finish with an extra drizzle of soy sauce if desired and serve warm.

Garlic-Ginger Roasted Edamame Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Garlic-Ginger Roasted Edamame Bowl

YOUR SOLIN GENERATED RECIPE

Garlic-Ginger Roasted Edamame Bowl

Savor a vibrant bowl featuring roasted edamame accented with a fragrant garlic-ginger infusion. This light yet satisfying dish combines crisp red bell pepper and a perfectly boiled egg for added creaminess, all finished with a tangy hint of soy and a dash of sesame oil for rich, nutty depth.

NUTRITION

432kcal
Protein
34.5g
Fat
21.5g
Carbs
27.8g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Shelled Edamame

1 large Boiled Egg

1/2 cup Red Bell Pepper, sliced

2 Garlic Cloves, minced

1 teaspoon Fresh Ginger, grated

1 tablespoon Low Sodium Soy Sauce

1 teaspoon Sesame Oil

1 teaspoon Rice Vinegar

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a mixing bowl, combine the shelled edamame, minced garlic, grated ginger, low sodium soy sauce, sesame oil, and rice vinegar. Toss well until the edamame is evenly coated.

  • 3

    Spread the seasoned edamame on a baking sheet lined with parchment paper. Roast in the oven for 15-20 minutes, stirring halfway through, until the edamame are slightly crisp and aromatic.

  • 4

    While the edamame roasts, thinly slice the red bell pepper and prepare a boiled egg by peeling and slicing it in halves or quarters.

  • 5

    Assemble the bowl by placing the roasted edamame at the base, topping with red bell pepper slices and the boiled egg.

  • 6

    Finish with an extra drizzle of soy sauce if desired and serve warm.