Edamame, Avocado, and Cranberry with Rice

This is pretty one. (Like, I wouldn't be surprised if you were scurrying to find your camera to take a picture of this picture.)

No seriously. When you mix the cranberry sauce into the rice, it turns pink, and with accents of green throughout...it's technically art.

SO going to the highest bidder-- the recipe!

Going Once.

Once.

Once!

Okay fine. I will just give it to you. You have convinced me! That, and the title of this post doesn't exactly hide the ingredients from you; nor does the full colour photo.

My friend Genevieve is one of the healthiest people I know and she inspired this recipe. She pulled this yummy vegetarian protein dish out of her purse the other day at the coffee shop and I was (in line buying sugar I didn't need...) like, woah! What is that!?

Cooked brown rice, eaten cold or hot, topped with edamame and avocado. She introduced me to edamame, or soy beans; you can buy them at the grocery store in the frozen section for only a few dollars. They are high in protein and pretty yummy.

In my version, I added homemade cranberry sauce, which added a nice sweetness.

Ingredients:

1 c. prepared brown rice

1/4 c. edamame (from fresh or frozen)

2 Tbsp. homemade cranberry sauce

1/2 an avocado

salt and pepper to taste

Directions:

1. Top cooked brown rice with edamame that has been prepared according to the package directions, large scoops of avocado, cranberry sauce, and salt and pepper.

Enjoy!