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

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

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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.

Allergens:Tree NutsSoyWheatEggs

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

Total Time40 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

6 ounce


6 ounce


2 unit


4 ounce

Green Beans

1 unit

Green Bell Pepper

¾ cup

Brown Rice

1 ounce


(ContainsTree Nuts)

1 ounce


(ContainsTree Nuts)

6 teaspoon

Soy Sauce

(ContainsSoy, Wheat)

Not included in your delivery

1 tablespoon

Olive Oil

1 unit

*Egg (optional)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2677.76 kJ
Calories640 kcal
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.
Utensilsarrow down iconarrow down icon
Baking Dish
Large Pan
Instructionsarrow up iconarrow up icon
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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.


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.


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


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.


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.


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