topBanner
Toasted Brown Rice Bowl

Toasted Brown Rice Bowl

with Sweet Potatoes, Green Beans and Cashews

Read more

After-dinner grazers and midnight snackers, take note of tonight's dinner! This veggie brown rice bowl is hearty and loaded with flavour, which means your stomach definitely won't be grumbling tonight. Plus, it's got all the Asian-fusion flavours we love: soy, ginger, and garlic.

Allergens:Sulphites/SulfiteSesame/SésameSoy/SojaWheat/BléTree Nut/NoixPeanut/Cacahuète

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

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Sweet Potato, cubes

(ContainsSulphites/Sulfite)

½ cup

Brown Rice

113 g

Corn Kernels

170 g

Green Beans

2 unit

Green Onions

30 g

Ginger

6 g

Garlic

1 tbsp

Sesame Seeds

(ContainsSesame/Sésame)

2 tbsp

Soy Sauce

(ContainsSulphites/Sulfite, Soy/Soja, Wheat/Blé)

½ tbsp

Sesame Oil

(ContainsSesame/Sésame)

28 g

Cashews, chopped

(ContainsTree Nut/Noix, Peanut/Cacahuète)

1 unit

Vegetable Broth Concentrate

1 tbsp

Rice Vinegar

(ContainsSulphites/Sulfite)

Not included in your delivery

2.5 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories750 kcal
Fat31 g
Saturated Fat4 g
Carbohydrate107 g
Sugar15 g
Dietary Fiber13 g
Protein14 g
Cholesterol0 mg
Sodium1180 mg
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Using a strainer, rinse rice. In a medium pot, combine rice and broth concentrate(s) with 1 1/4 cups water (dbl for 4 ppl). Bring to a boil over high heat. Once boiling, reduce heat to medium-low. Cover and simmer, until rice is tender, 28-30 min. Remove pot from heat. Let stand, 2-3 min, then drain any excess water.

2

While rice cooks, toss sweet potatoes with 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in middle of oven, flipping halfway through cooking, until golden-brown, 22-24 min.

3

While sweet potatoes roast, trim beans, then cut into 1-inch pieces. Thinly slice green onions. Peel, then finely grate 1 tbsp ginger (dbl for 4 ppl). Peel, then mince or grate garlic. Heat a large non-stick pan over medium-high heat. When hot, add sesame seeds and cashews to the dry pan. Toast, stirring often, until golden-brown, 2-3 min. (TIP: Keep your eye on nuts and seeds so they don't burn!) Transfer to a plate and set aside.

4

Reheat the same pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then beans. Cook, stirring occasionally, until tender-crisp, 3-4 min. Add garlic, ginger, corn and half the green onions. Cook, stirring often, until fragrant and warmed through, 2-3 min. Transfer veggies to another plate and set aside.

5

Reheat the same pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl) and 1 1/2 tsp sesame oil (1 tbsp for 4 ppl), then cooked rice. Cook, stirring occasionally, until rice is golden and any remaining liquid is absorbed, 3-4 min. Remove pan from heat. Add veggies, roasted sweet potato, soy sauce, half the toasted seed and nut mixture and 1 1/2 tsp rice vinegar (1 tbsp for 4 ppl). Stir together.

6

Divide veggie brown rice between plates. Sprinkle over remaining seed and nut mixture and remaining green onions.