Description
These vegan nourish bowls are packed with brown rice, roasted sweet potatoes, kale, black beans, and creamy cashew sauce for a healthy and satisfying meal prep option.
Ingredients
- 1 1/2 cups uncooked brown rice
- 3 cups water
- 2 medium sweet potatoes, peeled and chopped into cubes
- 5 to 6 ounces chopped kale
- 1 tablespoon olive oil (optional)
- 1 can black beans, drained and rinsed
- Sriracha hot sauce (optional)
- 1 1/2 cups raw cashews
- 1 cup water
- 1 garlic clove
- 3/4 teaspoon salt
Instructions
- Preheat the oven to 400°F (200°C).
- Rinse the brown rice and add it to a saucepan with 3 cups water.
- Bring to a boil, then reduce heat, cover, and simmer for about 40 minutes.
- Spread the sweet potatoes on a parchment-lined baking sheet and drizzle with olive oil if using.
- Roast the sweet potatoes for 25 to 30 minutes until tender and lightly browned.
- Steam the kale for 8 to 10 minutes until tender and bright green.
- Drain and rinse the black beans.
- Soak the cashews in boiling water for at least 5 minutes, then drain.
- Blend the soaked cashews with water, garlic, and salt until smooth and creamy.
- Divide the cooked rice among 5 meal prep containers.
- Add roasted sweet potatoes, kale, and black beans to each bowl.
- Spoon the cashew cream over the bowls or store it separately.
- Add Sriracha before serving if desired.
Notes
- Store bowls in airtight containers for up to 5 days.
- Keep the cashew cream separate for best texture.
- Quinoa or couscous can replace brown rice.
- Tofu or tempeh can be added for extra protein.
- These bowls can be enjoyed warm or cold.
- Freeze bowls without the sauce for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Meal Prep
- Method: Roasted and Steamed
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 7g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 11g
- Protein: 14g
- Cholesterol: 0mg
