Cashew rice bowls are a whole food meatless meal that really satisfies! Rice, veggies, and plant based protein are covered in a creamy cashew sauce that will quickly make this your favorite grain bowl recipe.
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I thought my warm kale and quinoa salad was my favorite salad, but there's a new contender, and it's even easier to make. This power bowl is loaded up with white rice, roasted squash, crunchy fresh veggies, and creamy avocado. It's topped with chopped cashews for flavor, crunch, and protein, and then tossed with the creamy cashew sauce I shared last week.
When I tell you these flavors are magic I absolutely mean it. There's something about the savory kabocha squash (a new-ish food for me, I usually grab other squash varieties) covered in the cashew sauce that tastes so special yet feels so easy. There may be a new holiday recipe coming soon that incorporates these flavors!
I've been prepping these on the weekend and enjoying them all week long as an easy lunch, dinner, or wholesome snack. There are a million ways to customize and make it your own, but definitely try it this way just once and you'll be glad you did.
Ingredients
- Kabocha squash
- Olive oil
- Coarse kosher salt and freshly ground black pepper
- White rice
- Kale
- Red cabbage
- Grape tomatoes
- Avocado
- Cucumber
- Roasted salted cashews
- Creamy cashew dressing
How to make cashew rice bowls
- Preheat the oven to 425ºF.
- On a large, rimmed baking sheet, toss the squash with the olive oil and season with salt and pepper. Roast for 30 minutes, stirring occasionally, or until the squash is tender and beginning to brown.
- Meanwhile, cook the rice according to package directions.
- In a large bowl, drizzle a few drops of olive oil over the kale. Massage the oil into the kale with your hands until it feels softer and looks darker.
- In low, wide dinner bowls, evenly divide and layer the rice, squash, kale, cabbage, tomatoes, avocados, cucumber, and cashews.
- Top with the creamy cashew dressing and toss to combine.
Top tips
How to cut a kabocha squash
The skin of a kabocha squash is actually edible, but I prefer to cut it off before roasting. This can be a daunting task, so check out these tips from Pinch of Yum on how to cut and peel a kabocha squash like I do.
Meal prep
This is a great recipe to use if you enjoy meal prepping. Cook your rice and squash in about 30 minutes, chop all the other veggies, and mix up the dressing (consider doubling it if you love it as much as my family does). Store the elements separately or together in meal prep containers, waiting until you're ready to serve to cut the avocado and add the dressing.
Proportions
This is definitely one of those recipes where you can adjust the portions as you please. Depending on the size of your squash you may or may not use it all between four bowls. You can also use more or less rice and veggies if you prefer.
How to store
Keep leftovers in an airtight container in the refrigerator for up to 4 days. I like to store the elements separately, and cut the avocado when I'm ready to serve.
Tips for customizing the rice bowl
- Swap the rice for quinoa, bulgur, farro, barley, or wild rice
- Instead of kabocha squash, try sweet potatoes, butternut squash, or acorn squash
- Use your favorite homemade or store bought dressing instead of the cashew sauce (ginger tahini dressing would be great!)
- Add shredded carrots, zucchini ribbons, raw or cooked broccoli, or your other favorite veggies
- If you can't consume nuts, try adding air fryer tofu or pan fried tempeh in place of the cashews
- Meat eaters can add cooked chicken or salmon
FAQ
A rice bowl, which could also be called a grain bowl, power bowl, or energy bowl, is simply a bowl of rice topped with veggies, proteins, and a delicious sauce. There are lots of different variations, but this is one of my favorites!
Yes, this rice bowl is vegetarian as it uses no animal proteins. It does use honey in the cashew sauce, which can be easily swapped with maple syrup to make this recipe vegan.
Massaging kale is an optional step, but one that does help improve the texture of the dish. If you prefer not to add extra oil to your meal you can massage it using a small amount of the dressing instead.
More salad recipes
- Pizza Salad
- Easy Vegan Salad
- Warm Kale and Quinoa Salad
- Vegetarian Autumn Grain Bowl
- Winter Salad with Butternut Squash
- Rainbow Quinoa Salad
- Southwest Salad
- Panzanella Salad
- Strawberry Spinach Salad
- High Protein Fresh Vegan Salad with Hummus
- Healthy Green Salad with Sriracha Peanut Dressing
- Vegan Quinoa Salad with Balsamic Tofu
- Israeli Couscous Salad with Pistachio Pesto
- Kale and Sweet Potato Salad
- Vegan Tofu Bowl
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Cashew Rice Bowl
Ingredients
- 1 kabocha squash, seeded, peeled, and cut into cubes
- 1 tablespoon olive oil, plus more as needed for the kale
- Coarse kosher salt and freshly ground black pepper
- 1 cup uncooked white rice
- 4 cups chopped kale
- 2 cups shredded red cabbage
- 2 cups grape tomatoes, halved
- 2 avocados, pitted, skin removed, and cubed
- ½ cucumber, cubed
- 1 cup roasted, salted cashews, roughly chopped
- Creamy cashew dressing
Instructions
- Preheat the oven to 425ºF.
- On a large, rimmed baking sheet, toss the squash with the olive oil and season with salt and pepper. Roast for 30 minutes, stirring occasionally, or until the squash is tender and beginning to brown.
- Meanwhile, cook the rice according to package directions.
- In a large bowl, drizzle a few drops of olive oil over the kale. Massage the oil into the kale with your hands until it feels softer and looks darker.
- In low, wide dinner bowls, evenly divide and layer the rice, squash, kale, cabbage, tomatoes, avocados, cucumber, and cashews.
- Top with the creamy cashew dressing and toss to combine.
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