Red Rice and Edamame Bowl with Spring Veggies Recipe - Forks Over Knives

Ingredients

• 1 cup fresh sugar snap peas or English peas, trimmed and halved diagonally
• ⅔ cup shelled edamame
• 4 spears fresh asparagus, trimmed
• 1 cup cooked red or black rice (see tip in intro)
• ½ cup coarsely shredded carrot
• ¼ cup thinly sliced radishes
• 1 tablespoon unseasoned rice vinegar
• 2 teaspoons low-sodium soy sauce or tamari
• ¼ teaspoon minced garlic
• ¼ teaspoon grated fresh ginger
• 2 tablespoons coarsely chopped raw cashews or sliced almonds, toasted
• 2 tablespoons bias-sliced scallion
• 3 slices fresh jalapeño chile