Food, Recipes

Healthy Dinner: Black Bean and Edamame Rice Bowl


Healthy Dinner: Black Bean and Edamame Rice Bowl

One thing that surprised me during the collective emotional hangover that was yesterday, November 9, 2016, was that I would find myself hungry. I would go for hours, forgetting my bodily needs, and then suddenly feel ravenous. It seemed absurd that I could have an appetite, yet I knew I needed to take care of myself–as we all do.

With some leftover beans and rice, I whipped up this very hearty meal. Brown rice provides complex carbs while black beans, edamame, and cashews deliver some serious plant protein. The smoky cashew sauce that I use here is flavored with fresh garlic and ginger, which are both anti-inflammatory wonders. Plus, we’ve got miso in the mix–a great source of gut-friendly bacteria. And the whole dish is an excellent source of fiber.

Despite my surprise at my hunger, taking care of myself with a healthy meal didn’t feel out of place. As small as they seem, it’s commitments to ourselves like these that keep us going, showing us that although we may be down, we’re getting back up, stronger than before.

Vegan Black Bean and Edamame Rice Bowl


Prep Time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Yield: 4 servings
  • 1 tablespoon miso paste
  • 1 teaspoon liquid smoke
  • 1 teaspoon chili sauce (or hot sauce of choice)
  • 1 cup coconut milk
  • clove garlic, peeled
  • 1-inch knob ginger, peeled
  • 1/3 cup raw cashews
  • 1 1/2 cups warmed black beans (cooked or canned)
  • 1 1/2 cups warmed cooked brown rice
  • 1 cup frozen edamame (thawed)
  • 1 head kale, roughly chopped
  • 1 red onion, thinly sliced
  • 1 tablespoon coconut oil
  • juice of one lemon


1. In a blender, combine miso, liquid smoke, chili sauce, coconut milk, garlic, and raw cashews. Blend until smooth. (If you don’t have a high-speed blender, you may have to soak the cashews for 15-20 minutes before blending.)

2. In a large skillet, heat 1 tablespoon coconut oil over medium-low heat. Sauté onions until they are soft and beginning to brown (about 15 minutes). Stir frequently. Transfer onions to a plate.

3. In the same skillet, add edamame, kale, and lemon juice. Toss to coat edamame and kale with lemon juice. Stir occasionally for five minutes or until the kale is just wilted.

4. Add warmed rice and beans to a bowl. Top with kale, edamame, and onions. Dress generously with smoky cashew sauce. Enjoy!

Related: Vegan Garden Glass Noodle Bowl

Warm French Potato Salad with Tempeh

Vegan Bibimbap (Mixed Rice Bowl)

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Photos: Mary Hood Luttrell

Mary Hood Luttrell

Mary Hood Luttrell

Beauty Editor at Peaceful Dumpling
Peaceful Dumpling Beauty Editor and creator of Bisou du Jour, Mary Hood Luttrell lives with her husband in Corpus Christi, Texas. Mary is a freelance writer and writing and blogging consultant. A lover of whole foods, Mary delights in learning new ways to prepare vegan dishes. Mary also enjoys reading and writing poetry, art journaling, running, and practicing yoga and ballet. Follow Mary on her blog Bisou du Jour, Instagram and Pinterest.
Mary Hood Luttrell


Beauty Editor at @peacedumpling & Creator of Bisou du Jour.
Please vote for @vildamagazine for Best Vegan Magazine in the UK! $matches[1] - 6 months ago
  • Sarah

    This sounds really good!

  • DianaEstelle

    This was incredible. Super easy too! I would have liked more heat – next time I might add some cayenne to the sauce. Thank you for such creative and wholesome recipes.

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