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

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Prep Time 10

Cook Time 25

Total Time 35

Course Dinner, Lunch, Main, Sauces

Cuisine American

Diet Gluten Free, Vegetarian

Servings Bowls

Calories 392 kcal

Equipment

Plastic Cutting Board
Y peeler
Chef's Knife
Rimmed Baking Sheets
Parchment Paper
Liquid Measuring Cups
Vitamix Blender
Silicone Spatula

Ingredients

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

Instructions

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.

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Nutrition

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