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Toasted Rice Bowls
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Toasted Rice Bowls

Toasted Rice Bowls

with Sweet Potatoes, Sugar Snap Peas and Cashews

After-dinner grazers and midnight snackers, take note of tonight's dinner! This veggie 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.

Tags:
Veggie
Allergens:
Sesame
Soy
Sulphites
Wheat
Tree nuts

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

Preparation Time35 minutes
DifficultyEasy

Ingredients

serving amount

340 g

Sweet Potato

¾ cup

Basmati Rice

113 g

Sugar Snap Peas

2 unit

Green Onion

30 g

Ginger

1 tbsp

Garlic Puree

1 tbsp

Sesame Seeds

(Contains Sesame)

2 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

½ tbsp

Sesame Oil

(Contains Sesame)

28 g

Cashews

(Contains Tree nuts)

1 unit

Vegetable Broth Concentrate

½ tbsp

Seasoned Rice Vinegar

(Contains Sulphites)

56 g

Edamame

(Contains Soy)

Not included in your delivery

2.5 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories830 kcal
Fat33 g
Saturated Fat5 g
Carbohydrate116 g
Sugar15 g
Dietary Fiber11 g
Protein19 g
Cholesterol0 mg
Sodium1390 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

Medium Pot
Measuring Cups
Measuring Spoons
Baking Sheet
Parchment Paper
Peeler
Large Non-Stick Pan
Zester

Instructions

Cook rice
1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Bring 1 1/4 cups water, 1/8 tsp salt (dbl both for 4 ppl) and broth concentrate to a boil in a covered medium pot. Add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Fluff the rice with a fork.

Roast sweet potatoes
2

While rice cooks, peel, then cut sweet potatoes into 1/2-inch pieces. Add sweet potatoes and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until golden-brown and tender, 22-24 min.

Toast nuts and seeds
3

While sweet potatoes roast, trim snap peas, then cut into 1-inch pieces. Thinly slice green onions. Peel, then finely grate 1 tbsp ginger (dbl for 4 ppl). 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 the nuts and seeds so they don't burn!) Transfer to a plate and set aside.

Cook veggies
4

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

Toast rice and assemble
5

Reheat the same pan over medium. When hot, add 1/2 tbsp oil (dbl for 4 ppl) and half the sesame oil (all for 4 ppl), then rice. Cook, stirring occasionally, until rice is golden and any remaining liquid is absorbed, 3-4 min. Remove pan from heat. Add veggies, sweet potato, soy sauce, half the nuts and seeds and half the rice vinegar (all for 4 ppl). Stir to combine.

Finish and serve
6

Divide veggie rice between plates. Sprinkle remaining nuts and seeds and remaining green onions over top.