Brown Rice Power Bowl
with Stir-Fried Veggies and Toasted Nuts
Cooking time
0 minutes
Servings
0
Calories
0 /serving
Brown Rice Power Bowl
with Stir-Fried Veggies and Toasted Nuts
This healthy, vegan friendly recipe perfect for meatless Mondays is loaded with heart protective fats thanks to cashews and almonds. It combines subtle flavors borrowed from oriental-style cooking with the incorporation of ginger and soy sauce. Some crunchy vegetables and whole grain rice round it up for a tasty protein-packed meal. Approximately 650 calories per serving.
We will send you:
- Carrots
- Green beans
- Ginger
- Scallions
- Green bell pepper
- Brown rice
- Cashews
- Almonds
- Soy sauce
You will need:
Olive oil
Salt & Pepper
Medium pot
Large pan
Zester
Total Fat
0 g
Saturated Fat
0 g
Sodium
0 mg
Total Carb
0 g
Sugars
0 g
Protein
0 g
Preparation

Cook the rice
• In a medium pot, combine the brown rice and two and a half cups of salted water to boiling on high (double the water for 4 servings).
• Cook (covered) on medium-low, 25-30 minutes, or until the rice is tender and water is absorbed.
• Fluff the finished rice with a fork and set aside.
• Cook (covered) on medium-low, 25-30 minutes, or until the rice is tender and water is absorbed.
• Fluff the finished rice with a fork and set aside.

Mise en place
• Combine in one bowl: Peel and dice the carrot. Core, seed, and remove white ribs from the bell pepper, then small dice.
• Cut the green beans into one-inch pieces.
• Thinly slice the scallions, keeping the whites and greens separate.
• Cut the green beans into one-inch pieces.
• Thinly slice the scallions, keeping the whites and greens separate.

Toast the nuts
• Heat a large dry pan on medium until hot.
• Add the cashews and almonds to the hot pan and toast, 3-6 minutes, or until fragrant.
• Transfer to a small chopping board to cool. Once cool enough to handle, roughly chop the nuts.
• Add the cashews and almonds to the hot pan and toast, 3-6 minutes, or until fragrant.
• Transfer to a small chopping board to cool. Once cool enough to handle, roughly chop the nuts.

Cook the veggies
• In the same pan used to toast the nuts, heat a drizzle of olive oil on medium.
• Add the carrots and bell pepper to the hot pan and cook, 4 to 5 minutes, or until slightly softened.
• Add the green beans to the pan and cook, another 4-5 minutes, until the green beans are crisp-tender.
• Add the ginger and a drizzle of olive oil. Toss for 30 seconds, until fragrant. Transfer to a plate and set aside.
• Add the carrots and bell pepper to the hot pan and cook, 4 to 5 minutes, or until slightly softened.
• Add the green beans to the pan and cook, another 4-5 minutes, until the green beans are crisp-tender.
• Add the ginger and a drizzle of olive oil. Toss for 30 seconds, until fragrant. Transfer to a plate and set aside.

Finish and plate your dish
• In the same pan used to cook the veggies, heat a thin layer of olive oil on medium-high.
• Add the rice to the hot pan and cook, tossing for 2-3 minutes, or until slightly crispy.
• Return the veggies to the pan along with the scallion whites, soy sauce (to taste) and half of the chopped nuts. Cook, 2-3 minutes, until warmed through.
• For plating, divide the brown rice and veggies between your bowls. Top with the remaining nuts and scallion greens! Bon appétit!
• Add the rice to the hot pan and cook, tossing for 2-3 minutes, or until slightly crispy.
• Return the veggies to the pan along with the scallion whites, soy sauce (to taste) and half of the chopped nuts. Cook, 2-3 minutes, until warmed through.
• For plating, divide the brown rice and veggies between your bowls. Top with the remaining nuts and scallion greens! Bon appétit!

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