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Ginger Japanese Veggie Bake with Edamame

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.
Prep Time 12 mins
Cook Time 35 mins
Total Time 47 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Cooking Temp: 400°F  C
Servings: 6
Estimated Cost: 8
Calories: 260
Best Season: All Seasons
Dietary: Gluten Free, 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:
  • 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. 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
Read it online: https://www.mcmh.us/recipe-maker/ginger-japanese-veggie-bake-with-edamame/