Abundance Bowl with Curried Cashew Sauce Recipe | Yummly

Abundance Bowl with Curried Cashew Sauce

KITCHENAID
37Ingredients
105Minutes
1080Calories
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Ingredients

US|METRIC
  • 2 cups brown rice
  • 4 cups filtered water
  • 1 teaspoon sea salt (plus more to taste)
  • 1/4 cup flat leaf parsley (finely chopped)
  • 1 tablespoon fresh lemon juice
  • 1/8 teaspoon freshly ground black pepper (plus more to taste)
  • 1 head cauliflower (trimmed, and cut into florets)
  • 3 tablespoons extra virgin olive oil
  • 1/2 teaspoon sea salt (plus more to taste)
  • 1/8 teaspoon freshly ground black pepper (plus more to taste)
  • 10 Brussels sprouts
  • 1 tablespoon extra virgin olive oil
  • 1/8 teaspoon salt (natural, plus more to taste)
  • 1 tablespoon olive oil (or grapseed)
  • 1 cup diced yellow onion
  • 1 tablespoon minced garlic (3 cloves)
  • 1 teaspoon sea salt
  • 1 cup filtered water
  • 315 grams unsalted cashews (cups raw)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon fresh ginger (minced, plus more to taste)
  • 1/2 yellow curry powder (plus more to taste)
  • 1/8 teaspoon cayenne pepper (plus more to taste)
  • 2 chickpeas (150 z/439 g tins, drained and rinsed)
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon sea salt
  • 1/8 teaspoon freshly ground black pepper
  • 3 cups purple cabbage (shredded, 1/4 small head)
  • 1/4 cup flat leaf parsley (finely chopped)
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon sea salt
  • 1 pinch freshly ground black pepper
  • 2 avocados (medium, peeled, pitted, and sliced)
  • 1 cup roasted cashews (or crushed raw)
  • 1/4 cup flat leaf parsley leaves
  • 1 lime (cut into 6 wedges)
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    Directions

    1. Cook the rice, water, and salt in a rice cooker, or cook the rice on the stove top by combining the rice, water, and salt in a medium saucepan. Bring to a boil, then reduce the heat to low, and once the liquid stops boiling and reaches a very low simmer, cover the pot with the saucepan lid. Cook the rice with the lid on (without removing) for about 45 minutes. The rice should be cooked and chewy. If it is cooked, and there is any remaining water on the bottom of the pan, drain it off. If the rice is not fully cooked, replace the lid (if there is still water), or add 1/4 cup water, and cook for a further 10 minutes or so, until cooked. Once cooked, remove the pot from the heat, keep the lid in place, and allow the pot to stand for about 15 minutes. Fluff with a fork, and then stir through the parsley and lemon juice. Add salt and pepper to taste.
    2. To make the roasted cauliflower preheat the oven to 425°F (220°C), and line a large baking sheet with a silicone liner or parchment paper.
    3. Place the cauliflower slices in a large mixing bowl. Toss the slices gently with the olive oil, salt, and pepper until evenly coated, and then line up in a single layer on the prepared baking sheet. Roast for 15 minutes, then turn, then bake for a further 10 to 15 minutes, until the cauliflower is lightly caramelized on the edges and tender. Remove the cauliflower from the oven, and season with salt and pepper to taste.
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    NutritionView More

    1080Calories
    Sodium71% DV1710mg
    Fat103% DV67g
    Protein47% DV24g
    Carbs35% DV106g
    Fiber60% DV15g
    Calories1080Calories from Fat600
    % DAILY VALUE
    Total Fat67g103%
    Saturated Fat12g60%
    Trans Fat
    Cholesterol
    Sodium1710mg71%
    Potassium1540mg44%
    Protein24g47%
    Calories from Fat600
    % DAILY VALUE
    Total Carbohydrate106g35%
    Dietary Fiber15g60%
    Sugars10g20%
    Vitamin A25%
    Vitamin C170%
    Calcium15%
    Iron45%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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