Toasted Cashew Veggie Bowl
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Yield: 2 Servings 1x
1x 2x 3x
1/3 cup raw cashews (or use roasted cashews and skip step 2)
2 tbsp olive oil
1 cup shredded green cabbage
1/2 red bell pepper, finely chopped
1 carrot, finely chopped
1/2 cup snow peas, chopped
2 tsp sesame oil
2 tsp sriracha
1 cup rice
2 heaping tbsp tahini
1 tbsp soy sauce
1 tbsp maple syrup
1 tbsp lemon juice + a few tbsp water to thin it out if needed
Cook rice according to package directions. Fluff with a fork and set aside.
Meanwhile, add 1 tbsp olive oil to a frying pan or pot on medium heat and add the cashews. Toast a few minutes, stirring frequently until golden brown. Remove from the pan and set aside.
Add the other 1 tbsp olive oil to the pan along with the cabbage, red bell pepper, carrot and snow peas.
Cook a few minutes until vegetables are softened and cabbage is wilted.
Add the cooked rice, sesame oil and sriracha and stir to combine.
Stir together the sauce ingredients until smooth and creamy.
Divide rice & veggies into bowls, top with sauce & cashews.
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