Avocado Plantain Rice Bowl Recipe with Edamame Beans

Why You’ll Love This Recipe

• A balanced bowl packed with healthy fats, protein, and complex carbs.
• Naturally gluten-free and easily made vegan.
• Quick and simple to prepare with everyday ingredients.
• Customizable with different toppings and dressings.
• Great for meal prep and busy weekdays.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Cooked rice (white, brown, or jasmine)
• Ripe plantains
• Avocado
• Edamame beans (shelled)
• Olive oil
• Salt and pepper
• Lime or lemon juice
• Optional toppings: red cabbage, cilantro, sesame seeds, hot sauce, pickled onions, or a drizzle of tahini

Directions

1. Cook the rice according to package instructions and set aside.
2. Peel and slice the plantains. Heat oil in a skillet over medium heat and pan-fry the plantains until golden and caramelized on both sides.
3. Steam or boil the edamame beans for a few minutes until tender. Drain and season lightly with salt.
4. Slice the avocado and sprinkle with a little lime or lemon juice to prevent browning.
5. Assemble the rice bowl: start with a base of rice, top with plantains, edamame, and avocado.
6. Add any optional toppings and adjust seasoning to taste.
7. Serve immediately.

Servings and timing

Serves 2 people.
Prep time: 10 minutes
Cook time: 10–12 minutes
Total time: 20–22 minutes

Variations

• Use quinoa or wild rice instead of white or brown rice.
• Add black beans or chickpeas for extra protein.
• Include roasted sweet potatoes or sautéed greens for more texture.
• Drizzle with spicy mayo, tahini dressing, or a citrus vinaigrette.
• Add nuts or seeds such as peanuts, pumpkin seeds, or cashews for crunch.

Storage/Reheating

Store the components separately in airtight containers for up to 3 days.
Reheat rice and plantains in the microwave or on the stovetop.
Add fresh avocado only when serving to prevent browning.
Edamame can be reheated or eaten cold.

FAQs

Do I need ripe or green plantains?

Ripe (yellow to black) plantains are best because they caramelize and add natural sweetness.

Can I use frozen edamame?

Yes, frozen shelled edamame works perfectly and cooks in just a few minutes.

Can I make this bowl vegan?

Yes, all ingredients are naturally vegan unless you add non-vegan toppings.

How can I add more protein?

Add tofu, grilled chicken, chickpeas, or black beans.

What type of rice works best?

Any type works, but jasmine or brown rice adds great texture and flavor.

Can I air-fry the plantains?

Yes, air-fry at 375°F (190°C) for about 10–12 minutes, flipping halfway.

How do I keep avocado from browning?

Coat the slices in lemon or lime juice and add them only when ready to serve.

Can I meal prep this bowl?

Yes, store components separately and assemble when ready to eat.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free.

Can I serve it cold?

Yes, this bowl tastes great warm or chilled.

Conclusion

This avocado plantain rice bowl with edamame beans is a fresh, delicious, and nutrient-dense meal that combines sweet, creamy, and savory flavors in one satisfying dish. Perfect for quick meals, meal prep, or customizable bowls, it’s a simple recipe you’ll return to often.

Avocado Plantain Rice Bowl Recipe with Edamame Beans

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This avocado plantain rice bowl with edamame beans is a wholesome, colorful, and satisfying meal combining creamy avocado, caramelized plantains, fluffy rice, and protein-rich edamame. Ideal for lunch, dinner, or meal prep.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: 2 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Fusion
• Diet: Vegan

Ingredients

• 1 cup cooked rice (white, brown, or jasmine)
• 1 ripe plantain
• 1 avocado
• 1/2 cup shelled edamame beans
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 tbsp lime or lemon juice
• Optional toppings: shredded red cabbage, chopped cilantro, sesame seeds, hot sauce, pickled onions, tahini drizzle

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Instructions

1. Cook the rice according to package instructions and set aside.
2. Peel and slice the plantain. Heat olive oil in a skillet over medium heat and pan-fry plantain slices until golden and caramelized on both sides, about 5–6 minutes total.
3. Steam or boil the edamame beans for 3–5 minutes until tender. Drain and season lightly with salt.
4. Slice the avocado and sprinkle with lime or lemon juice to prevent browning.
5. Assemble the rice bowl: start with a base of rice, then top with plantains, edamame, and avocado.
6. Add any optional toppings and adjust seasoning with salt and pepper to taste.
7. Serve immediately.

Notes

• Use ripe plantains for the best sweetness and caramelization.
• Store components separately if meal prepping.
• Add avocado only before serving to avoid browning.
• Substitute rice with quinoa or wild rice for variety.
• Serve warm or cold depending on preference.

Nutrition

• Serving Size: 1 bowl
• Calories: 460
• Sugar: 8g
• Sodium: 210mg
• Fat: 22g
• Saturated Fat: 3g
• Unsaturated Fat: 17g
• Trans Fat: 0g
• Carbohydrates: 56g
• Fiber: 10g
• Protein: 11g
• Cholesterol: 0mg