Protein-Packed Rice Bowl

Protein-Packed Rice Bowl

with Cashews, Sesame and Green Beans

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Hearty brown rice, nuts, seeds, and veggies join forces for an energizing dinner of champions. Thanks to the addition of aromatics like soy sauce, ginger, and garlic, you’ll get a pop of umami flavor in every bite.

Tags:Gluten freeVeganVeggie
Allergens:Tree NutsSoyWheat

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

¾ cup

Brown Rice

1 unit


1 can


2 unit


1 thumb


2 clove


6 ounce

Green Beans

1 ounce

Cashew Pieces

(ContainsTree Nuts)

1 tablespoon

Sesame Seeds

4 unit

Soy Sauce

(ContainsSoy, Wheat)

Not included in your delivery





1 tablespoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2515 kJ
Calories601 kcal
Fat19 g
Saturated Fat2.5 g
Carbohydrate95 g
Sugar12 g
Dietary Fiber11 g
Protein16 g
Sodium782 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pot
Baking Sheet
Large Pan
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Preheat oven to 400 degrees. Bring a large pot of water to a boil. Add rice and cook until tender, 20-25 minutes. Drain.


Place cashews on a baking sheet, and toast in oven until fragrant, about 5 minutes. (TIP: Keep an eye on these so they don’t burn!) Remove from sheet and set aside.


Peel and finely dice carrot. Trim and cut green beans into 1-inch pieces. Thinly slice scallions, keeping greens and whites separate. Mince garlic. Peel and finely mince or grate ginger. Drain half of corn (we sent extra).


Heat a drizzle of oil in a large pan over medium-high heat. Add carrots and toss until slightly softened, about 5 minutes. Add green beans and corn, and toss until green beans are crisp-tender, 4-5 minutes. Season with salt and pepper. Remove from pan and set aside.


Heat a large drizzle of oil in same pan over medium-high heat. Add garlic and ginger. Cook 1 minute, until fragrant. Add cooked rice and toss until slightly crispy, 2-3 minutes. Add cooked veggies, soy sauce, and scallion whites. Toss another 1-2 minutes.


Divide rice between bowls. Sprinkle with cashews, sesame seeds, and scallion greens.