Edamame and Veggie Rice Bowl

Ingredients:
½ cup cooked brown rice
1 cup roasted vegetables
¼ cup edamame
¼ avocado, diced
2 tablespoons sliced scallions
2 tablespoons chopped fresh cilantro
2 tablespoons Citrus-Lime Vinaigrette

Preparation:

1. Arrange rice, veggies, edamame and avocado in a 4-cup sealable container or bowl.
2. Top with scallions and cilantro.
3. Drizzle with vinaigrette just before serving.
4. Enjoy!

To make ahead: Refrigerate dressing and bowl separately for up to 5 days

Nutrition Information:
Serving Size: 2 cups; 394 calories; 22g fat (3g sat); 9g fiber; 44 g carbohydrates; 9g protein; 202 mcg folate; 0 cholesterol; 6g sugars; 0g added sugars; 7,974 IU vitamin A; 101 mg vitamin C; 91 mg calcium; 2 mg iron; 240 mg sodium; 935 mg potassium