HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconToasted Brown Rice Bowl
Toasted Brown Rice Bowl

Toasted Brown Rice Bowl

with Cashews, Sesame, and Green Beans

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After-dinner grazers and midnight snackers, take note: this energy bowl is loaded with protein, which means your stomach definitely won’t be grumbling tonight. Plus, it’s got all the Asian-fusion flavors we love: soy, ginger, and garlic.

Allergens:Tree NutsSoyWheatEggs

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

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

¾ cup

Brown Rice

1 ounce

Cashew Pieces

(ContainsTree Nuts)

1 unit


1 unit

Corn on the Cob

2 unit


1 thumb


2 clove


6 ounce

Green Beans

1 jar

Soy Sauce Jar

(ContainsSoy, Wheat)

1 tablespoon

Sesame Seeds

Not included in your delivery


Kosher Salt

3 teaspoon

Olive Oil



2 unit


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories551 kcal
Energy (kJ)2305 kJ
Fat18 g
Saturated Fat3 g
Carbohydrate88 g
Sugar12 g
Dietary Fiber10 g
Protein14 g
Cholesterol0 mg
Sodium656 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
Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Cook the rice: Preheat the oven to 400 degrees. Bring a large pot of salted water to a boil. Add the rice to the boiling water. Cook 20-25 minutes, until tender. Drain.


Place the cashews on a baking sheet. Place in the oven to toast 3-5 minutes, until fragrant. Keep an eye on these so they don’t burn! Remove from sheet and set aside.


Wash and dry all produce. Peel and finely dice the carrot. Trim and cut the green beans into 1-inch pieces. Thinly slice the scallions, keeping the greens and whites separate. Shuck the corn, then cut the kernels of the cob. Mince or grate the garlic. Peel and finely mince or grate the ginger.


Heat a drizzle of oil in a large nonstick pan over medium-high heat before adding the carrot. Cook, tossing, for about 5 minutes, until slightly softened. Season with salt and pepper. Add the green beans and corn. Cook, tossing, for 3-5 minutes, until the green beans are crisp-tender. Remove from pan and set aside.


Heat a large drizzle of oil in the same pan over medium-high heat. Add the garlic and ginger. Cook 1 minute, until fragrant. Add the rice to the pan. Cook, tossing, for 1-2 minutes, until slightly crispy and golden brown. Add the veggies, soy sauce, and scallion whites to the pan. Cook, tossing, for 1-2 minutes. HINT: This would be a great time to fry up a sunny-side-up egg to serve over each rice bowl!


Finish: Divide the brown rice between bowls. Sprinkle with toasted cashews, sesame seeds, and scallion greens. Enjoy!