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Forbidden Rice Bowl with lemon mint veggies

Active Time: 25 minutes / Cook Time: 40-50 minutes

Makes 4 servings

Chef’s Tip:
It is delicious if you let the vegetables brown a little bit before adding the dressing. This flavor is referred to as “The breath of the Wok” or Wok hei.


  • 1 cup black rice, soaked overnight (optional but recommended)
  • 1 cup fresh or frozen edamame (optional)
  • Zest of 2 lemons
  • Juice of 2 lemons
  • 1 cup mint leaves
  • 4 dates, soaked in warm water for 10 minutes, drained and pitted
  • ¼ cup olive oil
  • ¼ teaspoon sea salt
  • Water, to thin if needed
  • 1 tablespoon coconut oil
  • 1 head broccoli, chopped into mini florets (2 cups)
  • 1 cup snow peas, trimmed and chopped
  • 4 scallions, chopped
  • 2 carrots, cut into matchsticks


  1. Combine rice and 2 cups water in a small pot and bring to a boil. Reduce to a simmer, cover, and cook until the water is absorbed and the rice is tender, 30-40 minutes.
  2. Bring 4 cups water to a boil in a small pot. Once boiling, add edamame and cook for 4 minutes. Drain through a colander and let sit in the sink.
  3. Make the dressing by adding lemon zest, lemon juice, mint, dates, and salt to a food processor. Begin processing and add olive oil in a steady stream. If needed, add a small amount of water until the dressing is thin enough to pour.
  4. Once rice is ready, heat coconut oil over medium heat in a large sauté pan. Sauté broccoli florets for 3 minutes. Add all other vegetables and sauté until tender.
  5. Add ½ cup dressing and the cooked rice (3 cups) to the skillet and cook 3 minutes more, until everything is well combined and glazed. Taste and add more dressing if needed.
  6. Store half of the rice and veggies in 2 separate to go containers in the fridge for lunch tomorrow.
  7. Store any remaining dressing in an airtight container in the fridge.