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Joy is homemade

Abundance Bowl with Curried Cashew Sauce

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.

Start cooking

Details

32

Ingredients

14

Steps

Ingredients

  • 2 cups (380g)brown rice
  • 4 cups (960ml)filtered water
  • 1 teaspoonsea salt, plus more to taste
  • 1/4 cup (7g)finely chopped flat-leaf parsley
  • 1 tablespoonfresh lemon juice
  • 1/8 teaspoonfreshly ground black pepper, plus more to taste
  • 1 largehead cauliflower, trimmed, and cut into florets
  • 3 tablespoonsextra-virgin olive oil
  • 1/2 teaspoonsea salt, plus more to taste
  • 10brussels sprouts
  • 1 tablespoonextra-virgin olive oil
  • 1/8 teaspoonnatural salt, plus more to taste
  • 1 tablespoongrapseed or olive oil
  • 1 cup (150g)diced yellow onion
  • 1 tablespoonminced garlic (3 cloves)
  • 1 teaspoonsea salt
  • 1 cupfiltered water
  • 1 1/2 (210g) cupsraw unsalted cashews
  • 1 teaspoonminced fresh ginger, plus more to taste
  • 1/2hot yellow curry powder, plus more to taste
  • 1/8 teaspooncayenne pepper, plus more to taste
  • 2 (150z/439g) tinschickpeas, drained and rinsed
  • 1/2 teaspoonsea salt
  • 1/8 teaspoonfreshly ground black pepper
  • 3 cupsshredded purple cabbage (1/4 small head)
  • 2 tablespoonsextra-virgin olive oil
  • 1/4 teaspoonsea salt
  • -pinch of freshly ground black pepper
  • 2 mediumavocados, peeled, pitted, and sliced
  • 1 cup (140g)crushed raw or roasted cashews
  • 1/4 cup (7g)flat-leaf parsley leaves
  • 1lime, cut into 6 wedges
Make it now
  • Step 1

    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.

  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    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.

  • Step 5

    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.

  • Step 6

    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.

  • Step 7

    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.

  • Step 8

    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.

  • Step 9

    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.

  • Step 10

    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® Power Plus® 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.

  • Step 11

    In a bowl, toss the chickpeas with olive oil, salt, and pepper, and set aside.

  • Step 12

    In a bowl, toss the red cabbage with the parsley, lemon juice, salt, and pepper.

  • Step 13

    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.

  • Step 14

    Serve with lime wedges, and pass remaining cashew sauce at the table.

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Abundance Bowl with Curried Cashew Sauce

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

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® Power Plus® 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.

Step 11

In a bowl, toss the chickpeas with olive oil, salt, and pepper, and set aside.

Step 12

In a bowl, toss the red cabbage with the parsley, lemon juice, salt, and pepper.

Step 13

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.

Step 14

Serve with lime wedges, and pass remaining cashew sauce at the table.

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