Cashew Rice Bowl
Rice, veggies, and plant based protein are covered in a creamy cashew sauce that will quickly make this your favorite rice bowl recipe.
Servings 4
Calories 554kcal
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.
Video
Nutrition
Calories: 554kcal | Carbohydrates: 73g | Protein: 23g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 37mg | Sodium: 656mg | Potassium: 1958mg | Fiber: 14g | Sugar: 10g | Vitamin A: 6465IU | Vitamin C: 94mg | Calcium: 177mg | Iron: 4mg
