Brown Rice Bowl with Curry Sauce
December 11, 2017
This vegan brown rice bowl is full of fabulous flavors from the raw and roasted veggies, and the curry cashew sauce will make you weak at the knees.
Brown Rice Bowl With Curry Sauce
This gluten free vegan brown rice bowl with curry sauce has a delightful blend of raw and roasted vegetables, and is a delicious nutrient-rich dinner that looks gorgeous on the table.
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings 6
Ingredients
rice:
- 2 cups (380g) brown rice
- 4 cups (960ml) filtered water
- 1 teaspoon Celtic sea salt, plus more to taste
- 1/4 cup (7g) finely chopped flat-leaf parsley
- 1 tablespoon fresh lemon juice
- 1/8 teaspoon freshly ground black pepper, plus more to taste
roasted cauliflower:
- 1 large head cauliflower, trimmed, and cut into florets
- 3 tablespoons extra-virgin olive oil
- 1/2 teaspoon Celtic sea salt, plus more to taste
- 1/8 teaspoon freshly ground black pepper, plus more to taste
Brussels sprouts chips:
- 10 brussels sprouts
- 1 tablespoon extra-virgin olive oil
- 1/8 teaspoon Celtic sea salt, plus more to taste
curried cashew sauce: (makes 2 cups (480ml))
- 1 tablespoon grapseed or olive oil
- 1 cup (150g) diced yellow onion
- 1 tablespoon minced garlic (3 cloves)
- 1 teaspoon Celtic sea salt
- 1 cup filtered water
- 1 1/2 cups (210g) raw unsalted cashews
- 1 tablespoon fresh lemon juice
- 1 teaspoon minced fresh ginger, plus more to taste
- 1/2 teaspoon yellow curry powder, plus more to taste
- 1/8 teaspoon cayenne pepper, plus more to taste
chickpeas:
- 2 1(50z/439g) cans chickpeas, drained and rinsed
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon Celtic sea salt
- 1/8 teaspoon freshly ground black pepper
red cabbage:
- 3 cups shredded purple cabbage 1/4 small head
- 1/4 cup (7g) finely chopped flat-leaf parsley
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon Celtic sea salt
- Pinch of freshly ground black pepper
to serve:
- 2 medium avocados, peeled, pitted, and sliced
- 1 cup (140g) crushed raw or roasted cashews
- 1/4 cup (7g) flat-leaf parsley leaves
- 1 lime cut into 6 wedges
Instructions
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Cook the rice, water, and salt in a rice cooker, or cook the rice on the stovetop 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.
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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.
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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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Reduce the oven temperature to 350°F (180°C), and line another baking sheet with a silicone liner or parchment paper to cook the Brussels sprouts chips.
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Slice off the bottom tip of each sprout, and peel off the outer leaves. Slice off a bit more of the bottom, and remove the next layer of leaves. Continue slicing and peeling the leaves off until you've reached the last layer.
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In a bowl, toss the leaves with the olive oil and salt, and place them in a single layer on the prepared baking sheet. Roast for about 10 minutes, until the leaves are browned and crisp. Remove from the oven, and reduce the oven temperature to 300°F (150°C) to warm the roasted cauliflower and Brussels sprouts before serving.
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To make the cashew sauce, sauté the onion and garlic with the oil in a skillet over medium-high heat for about 5 minutes until the onion is soft and translucent. Transfer the cooked onion mixture to the blender jar of the KitchenAid® Pro Line® blender with the salt, water, cashews, lemon juice, ginger, curry powder, and cayenne pepper. Secure the lid and process on variable speed 10 for 30 to 60 seconds, until smooth and creamy. Tweak ginger, curry powder, and cayenne to taste. Set aside.
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In a bowl, toss the chickpeas with olive oil, salt, and pepper, and set aside.
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In a bowl, toss the red cabbage with the parsley, lemon juice, salt, and pepper.
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To assemble, lay out 6 deep bowls. Place an equal amount of the rice, chickpeas, roasted cauliflower, cabbage, Brussels sprouts, and avocado into each bowl. Spoon 2 tablespoons of the cashew sauce on top of each bowl, or use a squeeze bottle. Top each bowl with crushed cashews, and parsley leaves.
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Serve with lime wedges, and pass remaining cashew sauce at the table.
Recipe Notes
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Photo by Trent Lanz; styling by Alicia Buszczak
