Edamame Veggie Bowl

• 1/4 carrot
• 1/4 Cup broccoli florets
• 1/2 Tablespoon avocado oil
• 1/4 Cup quinoa
• 1/4 Cup long grain white rice
• 1 Cup water
• 1/4 Teaspoon salt
• 1/4 Teaspoon black pepper
• 1/4 Cup edamame
• 1/4 Cup red cabbage
• 1 Tablespoon greek yogurt
• 1/2 Teaspoon garlic powder
• 1/4 Teaspoon salt
• 1/4 Teaspoon black pepper

• Preheat the oven to 400 degrees F. / 204 degrees C.
• Start by baking your veggies. Cut the carrots into sticks the length and width of an adult finger. Place the carrots and broccoli florets on a baking tray, drizzle with some avocado oil, and cook for 25 minutes or until soft.
• Next, prepare the quinoa rice. Add the quinoa, rice, and water to a pot along with salt and pepper. Cover the pot and cook on low for 15 minutes. Once done remove from heat and let it sit for 5 minutes in the covered pot.
• For the full step-by-step instructions and video tutorial, download the Little Lunches app.