Salt & Wind Travel

Brown Rice Whole Grain Bowl With Cashew Lemon Dressing Recipe

You know those times where it’s like you’re living the movie The Hangover – the 1st one of course because it’s the 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 Brown Rice Whole Grain Bowl With Cashew Lemon Dressing recipe 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.

Go stock up on all your cooking essentials then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!

Brown Rice Whole Grain Bowl With Cashew Lemon Dressing Recipe

Brown Rice Whole Grain Bowl With Cashew Lemon Dressing Recipe

This Brown Rice Whole Grain Bowl With Cashew Lemon Dressing recipe is the ultimate vegan Buddha bowl
5 from 3 votes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 Bowls
Calories 392 kcal


For The Roasted Vegetables:

  • 12 ounces butternut squash trimmed, peeled, seeded and small dice
  • 2 tablespoons extra-virgin olive oil divided
  • kosher salt
  • Freshly ground black pepper
  • 4 ounces kale sprouts ends trimmed and separated into leaves

For The Cashew Lemon Dressing:

  • 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
  • Freshly ground black pepper

For Assembly:

  • 2 cups cooked brown rice or another cooked whole grain
  • 2 medium carrots grated
  • 1 medium beet grated
  • 2 cups fresh cooked chickpeas or one 16-ounce can, drained


  • Roast The Butternut Squash: Heat oven to 400°F and arrange a rack in the middle. Line a rimmed baking sheet with aluminum foil or parchment paper 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 in one layer on one half of the baking sheet and roast until just starting to become tender, about 15 minutes.
    Toss kale sprouts with remaining oil then add to baking sheet and roast both the squash and kale another 10 minutes until squash is fork tender and kale sprout leaves are crisp like kale chips. 
  • Make The Cashew Dressing: 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). 
  • Serve The Grain Bowl: 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.



Serving: 1 servingCalories: 392kcalCarbohydrates: 67gProtein: 12gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 66mgPotassium: 864mgFiber: 12gSugar: 14gVitamin A: 14172IUVitamin C: 25mgCalcium: 111mgIron: 5mg
Keyword healthy bowl, Protein bowl, Rice bowl
Tried this recipe?Mention @saltandwind or tag #swsociety!

Travel Planning Resources

This post may contain affiliate links. Please refer to our privacy policy.

About The Author

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating


We'll help you taste Italy Mexico California Hawaii Mexico France Spain the world

We specialize in food-focused experiences in the most interesting culinary regions of the world.

We host unique small group trips to California, Italy, and Mexico from Sicily to Oaxaca.

Our tailored-to-you trip planning services help you make the most of your trip.