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Toasted Brown Rice Protein Bowl with Stir-Fried Veggies and Cashews
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Toasted Brown Rice Protein Bowl with Stir-Fried Veggies and Cashews

Toasted Brown Rice Protein Bowl with Stir-Fried Veggies and Cashews

This vegetarian masterpiece is packed with protein from nuts, adding both nutrition and crunch. We’ve added green beans, corn, and carrot for color, then tossed it all with nutty brown rice to round out the flavors.

Tags:
Gluten-free
Veggie
Allergens:
Tree Nuts
Soy
Wheat
Eggs

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

Total Time40 minutes
DifficultyEasy

Ingredients

serving amount

6 ounce

Carrots

6 ounce

Corn

2 unit

Scallions

4 ounce

Green Beans

1 unit

Green Bell Pepper

¾ cup

Brown Rice

1 ounce

Cashews

(Contains Tree Nuts)

1 ounce

Almonds

(Contains Tree Nuts)

6 teaspoon

Soy Sauce

(Contains Soy, Wheat)

Not included in your delivery

1 tablespoon

Olive Oil

1 unit

*Egg (optional)

(Contains Eggs)

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Nutrition Values

/ per serving
Calories640 kcal
Energy (kJ)2678 kJ
Fat23 g
Saturated Fat3 g
Carbohydrate98 g
Sugar14 g
Dietary Fiber12 g
Protein17 g
Sodium634 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.

Utensils

Pot
Knife
Baking Dish
Large Pan

Instructions

1

Preheat the oven to 350 degrees. Bring a medium pot of water with a large pinch of salt to a boil. Add the rice to the boiling water and cook for 20-25 minutes. Once tender, drain, rinse with cold water, and set aside.

Prep ingredients
2

Core, seed, and remove white ribs from the bell pepper, then finely dice. Peel and dice the carrot. Cut the green beans into 1-inch pieces. Thinly slice the scallions, keeping the whites and greens separate. Cut the corn kernels off the cob.

Bake nuts
3

Place the cashews and almonds on a baking sheet. Place in the oven 4-6 minutes, until toasted and fragrant. Keep an eye on them-they can burn easily! Once cooled, roughly chop

Cook veggies
4

Heat a drizzle of olive oil in a large pan over medium heat. Add the carrots and half the bell pepper and cook, tossing, for about 5 minutes, until slightly softened. Season with salt and pepper. Add the green beans and corn and cook, tossing, for another 5 minutes, until the green beans are crisp-tender. Set aside.

Add egg
5

Heat a drizzle of olive oil in the same pan over medium-high heat. Add the rice and cook, tossing, for 2-3 minutes, until slightly crispy. Return the veggies to the pan along with the scallion whites, remaining bell pepper, and soy sauce (to taste). Cook for another minute or two until warmed through. If you have an egg handy, move the rice to the side and add the egg. Scramble and once cooked, toss it into the rice.

6

Serve the brown rice and veggies and sprinkle the almonds, cashews, and scallion greens on top! Enjoy!

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