Rockin’ Rice Bowl

Menu PartEntree
Rice Bowl

Chef & Dietitian Brenda Wattles

School Nutrition Consultant

Nampa, Idaho

Chef and registered dietitian Brenda Wattles works with a number of districts to elevate school lunch. With a mix of edamame, brown rice, chickpeas, vegetables and a kid-friendly Asian-style peanut sauce, this plant-based bowl was a winner with both students and foodservice directors. It’s easy to pack into a takeout container but can also be scooped onto a plate.



9½ lb. frozen, shelled edamame

12½ lb. long-grain brown rice

4 lb. bok choy

10 lb. red bell peppers

10 lb. cooked or canned and drained chickpeas

7 lb. crunchy peanut butter

3 cups plus 2 tbsp. reduced-sodium soy sauce

3 cups plus 2 tbsp. lightly seasoned rice wine vinegar

3 cups plus 2 tbsp. sesame oil

3 cups plus 2 tbsp. maple syrup

1 cup lime juice

4 tsp. ground ginger

2 tbsp. plus 2 tsp. granulated garlic

1 cup chili sauce (such as Sriracha)


  1. Thaw edamame and keep refrigerated for 12 to 24 hours.
  2. Cook rice; keep warm. Meanwhile, shred bok choy and slice bell peppers into thin strips. Steam vegetables for 5 to 7 minutes; drain. Combine steamed vegetables with edamame and drained chickpeas; hold in perforated steamtable pan.
  3. For sauce, in mixer, whisk together peanut butter, soy sauce, rice vinegar, sesame oil, maple syrup, lime juice, ginger, garlic and chili sauce. Mix until smooth.
  4. Place sauce in steamtable pan. Cover and heat for 10 minutes; remove from steamer and whisk. Heat in steamer for 10 more minutes or until internal temperature reaches 135 F.
  5. To serve, combine 1 cup rice, ¾ cup mixed vegetables and ¼ cup sauce; spoon onto plate or into grab-and-go container.

Photo courtesy of National Peanut Board

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