This Edamame Power Bowl delivers sustained energy, supports focus, and is packed with nutrients that help reduce midday slumps. It’s a great option to feature in wellness newsletters, cooking demos, or employee meal planning services.
Whether your workforce is remote, hybrid, or onsite, this recipe is quick to prep and easy to scale—perfect for a brain-boosting lunch or dinner.
Edamame Power Bowl with Quinoa and Miso Ginger Dressing
Makes 4 servings
2 cups (370 grams) Quinoa, cooked
2 Tablespoons Coconut Oil
2 cups (60 grams) Baby Spinach
1 cup (110 grams) Carrots, grated
1 cup (150 grams) Edamame, shelled
1 cup (120 grams) Dried Cranberries
½ cup (120 grams) Kimchi
¼ cup (25 grams) Scallions, thinly sliced
2 Tablespoons Sesame Seeds
Miso Ginger Dressing:
2 Tablespoons fresh Ginger, peeled & sliced thinly
1 small clove Garlic, peeled and trimmed
2 Tablespoons White Miso
2 Tablespoons Sesame Oil
2 Tablespoons Tahini
1 Tablespoon Honey
2 Tablespoons Lemon Juice, fresh
1/2 cup (120 milliliters) Water
Rinse and drain the uncooked quinoa. Cook quinoa according to package instructions.
While quinoa is cooking, make the dressing. Place all of the ingredients into the bowl of a blender and purée.
When the quinoa is cooked, add ½ cup to the bottom of four bowls. Add ½ Tablespoon coconut oil to each and mix until the coconut oil has melted. Top the quinoa with the spinach, carrots, edamame, dried cranberries, kimchi, and scallions, dividing evenly between each bowl.
Drizzle with miso ginger dressing and sprinkle with sesame seeds. Enjoy!