AuthorAmy RD, LDNCategoryDinner, Low FODMAP, LunchDifficultyBeginner 2 cups Cooked Brown Rice
1 Cucumber, peeled, seeded and diced
2 Carrots, shredded
1 cup Edamame (thawed if frozen)
1 Red Bell Pepper, seeded and diced
1 Can Salmon, drained
1 Avocado, sliced
8 oz Water Chestnuts, rinsed and drained
5 tbsp Soy Sauce
1
Cook the rice according to package directions. Meanwhile, prep your vegetables as listed in the ingredients.
2
Once the rice is cooked, assemble your bowls!
3
Scoop 1/2 cup brown rice into a bowl, add toppings per your preference. Top dish with soy sauce, hoisin or Sriracha if that's your thing!
Ingredients
2 cups Cooked Brown Rice
1 Cucumber, peeled, seeded and diced
2 Carrots, shredded
1 cup Edamame (thawed if frozen)
1 Red Bell Pepper, seeded and diced
1 Can Salmon, drained
1 Avocado, sliced
8 oz Water Chestnuts, rinsed and drained
5 tbsp Soy Sauce
Directions
1
Cook the rice according to package directions. Meanwhile, prep your vegetables as listed in the ingredients.
2
Once the rice is cooked, assemble your bowls!
3
Scoop 1/2 cup brown rice into a bowl, add toppings per your preference. Top dish with soy sauce, hoisin or Sriracha if that's your thing!