Toasted Rice Bowls

Toasted Rice Bowls

with Sweet Potatoes, Sugar Snap Peas and Cashews

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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.

Allergens:Sesame/SésameSoy/SojaWheat/BléSulphites/SulfiteTree Nut/Noix

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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Sweet Potato

¾ cup

Basmati Rice

113 g

Sugar Snap Peas

2 unit

Green Onions

30 g


1 tbsp

Garlic Puree

1 tbsp

Sesame Seeds


2 tbsp

Soy Sauce

(ContainsSoy/Soja, Wheat/Blé, Sulphites/Sulfite)

½ tbsp

Sesame Oil


28 g


(ContainsTree Nut/Noix)

1 unit

Vegetable Broth Concentrate

½ tbsp

Seasoned Rice Vinegar


56 g



Not included in your delivery

2.5 tbsp


0.13 tsp


0.13 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories830 kcal
Fat33 g
Saturated Fat5 g
Carbohydrate116 g
Sugar15 g
Dietary Fiber11 g
Protein19 g
Cholesterol0 mg
Sodium1390 mg
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Baking Sheet
Parchment Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.


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.


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.


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.


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.


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