Ginger Japanese Veggie Bake with Edamame A CIF Food Is Medicine dinner inspired by Japanese flavors with emphasis on Anti-Inflammatory, Mediterranean Pattern, Healthy Fats, Whole Grain, CIF Approved. Designed for Food Is Medicine programming with fiber-rich plants, lean proteins, healthy fats, herbs, spices, and lower-sodium flavor building. This recipe supports practical, affordable meal planning for chronic disease prevention education and community cooking demonstrations.

CIF Approved

Ginger Japanese Veggie Bake with Edamame

Print Recipe

Author: Colin Vareene Cooking Method: Sheet Pan Cuisine: Japanese Courses: Dinner Recipe Keys: A Anti-Inflammatory C CIF Approved H Healthy Fats M Mediterranean Pattern W Whole Grain

Prep Time 12 mins Cook Time 35 mins Total Time 47 mins Difficulty: Intermediate Cooking Temp: 400°F  C Servings: 6 Estimated Cost: $ 8 Calories: 260 Best Season: All Seasons Dietary:

G Gluten Free P Plant-Forward

Description

A CIF Food Is Medicine dinner inspired by Japanese flavors with emphasis on Anti-Inflammatory, Mediterranean Pattern, Healthy Fats, Whole Grain, CIF Approved.

Ingredients:

Cook Mode Cooking Mode Disabled

Servings

• 1 cup edamame
• 1 cup quinoa
• 1 cup cabbage
• 1 cup bok choy
• 1 cup mushrooms
• low-sodium tamari
• sesame
• scallions
• 2 tablespoons ground flaxseed
• black pepper to taste

Instructions

1. Preheat oven to 400°F and line a sheet pan if desired,
   Combine ingredients with olive oil, herbs, spices, and citrus,
   Roast or bake until vegetables are tender and protein is cooked through,
   Serve warm with fresh herbs or lemon.

Keywords: ginger japanese veggie bake with edamame, japanese, dinner, anti-inflammatory, mediterranean pattern, healthy fats, whole grain, cif approved, 1 cup cabbage, 1 cup bok choy

Rate this recipe