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

Toasted Brown Rice Bowl

with Green Beans, Carrots, and Cashews

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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. Think of it as fried rice upgraded and filled out with ingredients that actually pop with veggie and protein-loaded goodness.

Allergens:Tree NutsSoyWheat

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

½ can


1 thumb


6 ounce

Green Beans

1 tablespoon

Sesame Seeds

1 unit


2 unit


2 clove


1 ounce

Cashew Pieces

(ContainsTree Nuts)

2 tablespoon

Soy Sauce

(ContainsSoy, Wheat)

Not included in your delivery

1 tablespoon

Olive Oil


Kosher Salt



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2385 kJ
Calories570 kcal
Fat19 g
Saturated Fat2.5 g
Carbohydrate87 g
Sugar14 g
Dietary Fiber11 g
Protein14 g
Cholesterol0 mg
Sodium780 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 Sheet
Large Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

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, about 45 minutes. Drain.


Place cashews on a baking sheet. Toast in oven until browned and nuttysmelling, about 5 minutes. (TIP: Keep an eye on the nuts to make sure they don’t burn.) Remove from sheet and set aside.


Peel carrot, then finely chop. Trim any stems from green beans, then cut into 1-inch pieces. Trim, then thinly slice scallions, keeping greens and whites separate. Mince or grate garlic. Peel ginger, then grate or finely mince. Drain half the corn from can (reserve rest for another use)


Heat a drizzle of olive oil in a large pan over medium-high heat. Add carrot and cook, tossing, until slightly softened, about 5 minutes. Toss in green beans and corn, and cook until green beans are tender but still have a little bite, 4-5 minutes. Season with salt and pepper. Remove from pan and set aside.


Once rice is cooked, heat a large drizzle of olive oil in same pan over medium-high heat. Add garlic and ginger. Cook, tossing, until fragrant, about 1 minute. Add rice and cook, tossing, until lightly crisped, 2-3 minutes. Stir in veggies, soy sauce, and scallion whites. Continue cooking until soy sauce is mostly absorbed, 1-2 minutes more.


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