Golden Japanese Chili with Edamame A CIF Food Is Medicine salad inspired by Japanese flavors with emphasis on Stroke Risk Reduction Education, Lower Sodium, High Fiber, Heart Healthy, Budget-Friendly. 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

Golden Japanese Chili with Edamame

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Author: Colin Vareene Cooking Method: Roasted Cuisine: Japanese Courses: Salad Recipe Keys: B Budget-Friendly H Heart Healthy H High Fiber L Lower Sodium S Stroke Risk Reduction Education

Prep Time 15 mins Cook Time 25 mins Total Time 40 mins Difficulty: Intermediate Cooking Temp: 400°F  C Servings: 2 Estimated Cost: $ 12 Calories: 430 Best Season: All Seasons Dietary:

D Dairy-Free V Vegetarian

Description

A CIF Food Is Medicine salad inspired by Japanese flavors with emphasis on Stroke Risk Reduction Education, Lower Sodium, High Fiber, Heart Healthy, Budget-Friendly.

Ingredients:

Cook Mode Cooking Mode Disabled

Servings

• 1 cup edamame
• 1 cup brown rice
• 1 cup bok choy
• 1 cup carrots
• 1 cup broccoli
• miso
• ginger
• nori
• 1 tablespoon extra-virgin olive oil
• 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: golden japanese chili with edamame, japanese, salad, stroke risk reduction education, lower sodium, high fiber, heart healthy, budget-friendly, 1 cup bok choy, 1 cup carrots

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