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Golden Japanese Chili with Edamame

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.
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Cooking Temp: 400°F  C
Servings: 2
Estimated Cost: 12
Calories: 430
Best Season: All Seasons
Dietary: Dairy-Free, 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:
  • 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. 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
Read it online: https://www.mcmh.us/recipe-maker/golden-japanese-chili-with-edamame/