Brown Rice Vegetable Cashew Lemon Bowl

Brown Rice Vegetable Cashew Lemon Bowl
Brown Rice Vegetable Cashew Lemon Bowl | http://saltandwind.com You know those times where it's like your living the movie The Hangover – the 1st one, of course, it's best – and you don't know what o...
Skill
Course
Cuisine
Ingredients
14
Hands-On Time
5 minutes
Total Time
5 minutes
Yield
-
Servings
2
Brown Rice Vegetable Cashew Lemon Bowl | http://saltandwind.com
Skill
Beginner
Course
Dinner, Lunch, Main
Cuisine
American
Ingredients
14
Hands-On Time
5 minutes
Total Time
5 minutes
Yield
-
Servings
2
Diet
Dairy-Free, Gluten-Free, Vegan, Vegetarian
Brown Rice Vegetable Cashew Lemon Bowl | http://saltandwind.com

You know those times where it's like your living the movie The Hangover – the 1st one, of course, it's best – and you don't know what or when but you know it did happen. It really truly did happen and you need a get-out-of-jail-card? We're all talking about bad eating, right? Because I can't help you with actual, real-deal jail, but I can tell you that if it's bad eating then this is the cure. I'm not gonna lie – I had something sorta like this at Starbucks a few months back when I was nonstop traveling and wanted to make my own version so here it is. But, no, I cannot serve you a Triple Mocha Latte with it.

Ingredients

  • 12 ounces butternut squash

    trimmed, peeled, seeded and small dice

  • 4 ounces kale sprouts

    ends trimmed and separated into leaves

  • 2 tablespoons extra-virgin olive oil

    divided

  • 1/2 cup cashew butter

    can use tahini, almond butter, or peanut butter

  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon white balsamic vinegar
  • 1 medium garlic clove
  • 1/4 cup cold water
  • 2 teaspoons honey
  • kosher salt and Freshly ground black pepper
  • 2 cups cooked brown rice
  • 1 medium carrots

    grated

  • 1 medium beet

    grated

  • 2 cups fresh cooked chickpeas (or one 16-ounce can)

Instructions

Heat oven to 400°F and arrange a rack in the middle. Line a rimmed baking sheet with aluminum foil then drizzle butternut squash with just enough oil to coat the squash, add a pinch of salt and pepper, and toss to coat. Arrange squash on one half of the baking sheet and roast until just starting to become tender, about 10 minutes. Toss kale sprouts with remaining oil then add to baking sheet and roast both squash and kale 10 minutes until squash is fork tender and kale sprout leaves are crisp like kale chips. 

Tip

This bowl is a great way to use up leftover grains - feel free to substitute any whole grain you like for the brown rice.

Meanwhile, make the dressing by combining the cashew butter, lemon juice, vinegar, honey, garlic, water, and a pinch of salt and pepper in a mini food processor or blender. Process until mixture is smooth (it should be thicker like a dip and not pourable). 

Tip

Dressing can be made up to 4 days ahead – keep refrigerated until ready to use. Go ahead and use another nut butter in place of the cashew butter as desired. 

To serve, arrange the grains among two to three bowls, top with a bit of the chickpeas, carrots, beets, squash, and kale sprouts and a spoonful of the cashew dressing. Pass more cashew dressing on the side.

Footnotes

Food styling and photogaphy by Aida Mollenkamp

http://saltandwind.com/recipes/300-brown-rice-winter-vegetable-cashew-lemon-bowl-recipe

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