Umami
Umami
  • Recipes
  • Groceries
  • Meals
  • Links
  • Home

    Chrome Extension

    Kyle’s Kitchen

    Nourish Bowl Vegan Meal Prep

    5 servings

    porcie

    15 minutes

    aktívny čas

    1 hour

    celkový čas
    Začať variť

    Ingrediencie

    1 1/2 cups uncooked brown rice

    2 medium sweet potatoes

    5-6 ounces chopped kale (half of a 10 oz bag)

    (1) 15-ounce can black beans

    1 1/2 cups raw cashews

    1 cup water

    1 garlic clove

    3/4 teaspoon salt

    Optional: Sriracha hot sauce

    Postup

    Preheat the oven to 400 degrees F.

    Cook the rice: Rinse the rice and place it in a medium pot with a lid. Add 3 cups of water and bring to a boil, then simmer on low for 40 minutes. Remove from heat and set aside.

    While the rice is cooking, roast the sweet potatoes: Line a baking pan with parchment paper. Peel and chop the sweet potatoes into 1 inch chunks and place on the pan. Spray lightly with oil or toss with a few tablespoons of olive oil (or omit for oil free) and roast in the oven for 25-30 minutes, until cooked and lightly brown. Remove and set aside.

    Steam the kale: If you have an Instant Pot, add 1 cup of water to the inner pot and the kale. Secure the lid, make sure it's sealed and cook on high for 3 minutes. Let pressure release, then carefully remove the lid. *Without an Instant Pot, steam the kale in a large pot for 8-10 minutes, until tender.

    Drain and rinse the black beans and set aside.

    Make the cashew cream: Soak the cashews in boiling hot water (I heat the water up in a tea kettle and then pour over the cashews) for at least 5 minutes. Drain, then add to a blender with 1 cup of water, garlic and salt. Blend until very smooth.

    To assemble the meal prep bowls: In 3-4 cup containers, add about 1/2 cup of cooked rice. Now add 1/3 cup black beans, divide the sweet potatoes and kale into the 5 containers.

    Options: Now, you can either add the cashew cream on the top OR keep it in separate small containers and pour the cream on after you re-heat the bowl. I prefer to keep the cream separate until eating, but either way works.

    When you are ready to eat, simply warm up the bowl, drizzle with cashew cream and Sriracha. Enjoy!

    Výživové hodnoty

    Veľkosť porcie

    -

    Kalórie

    557 kcal

    Celkový tuk

    19 g

    Nasýtený tuk

    3 g

    Nenasýtený tuk

    -

    Trans tuk

    -

    Cholesterol

    -

    Sodík

    724 mg

    Celkové sacharidy

    82 g

    Vláknina

    11 g

    Cukry

    4 g

    Bielkoviny

    19 g

    5 servings

    porcie

    15 minutes

    aktívny čas

    1 hour

    celkový čas
    Začať variť

    Pripravení začať variť?

    Zbierajte, prispôsobujte a zdieľajte recepty s Umami. Pre iOS a Android.

    Download Umami on the App StoreGet Umami on Google Play
    © Strange Quark • Podmienky • Súkromie • FAQ

    • Make primary photo
    • Delete photo

    Ingrediencie

    1 1/2 cups uncooked brown rice

    2 medium sweet potatoes

    5-6 ounces chopped kale (half of a 10 oz bag)

    (1) 15-ounce can black beans

    1 1/2 cups raw cashews

    1 cup water

    1 garlic clove

    3/4 teaspoon salt

    Optional: Sriracha hot sauce

    Postup

    1

    Preheat the oven to 400 degrees F.

    2

    Cook the rice: Rinse the rice and place it in a medium pot with a lid. Add 3 cups of water and bring to a boil, then simmer on low for 40 minutes. Remove from heat and set aside.

    3

    While the rice is cooking, roast the sweet potatoes: Line a baking pan with parchment paper. Peel and chop the sweet potatoes into 1 inch chunks and place on the pan. Spray lightly with oil or toss with a few tablespoons of olive oil (or omit for oil free) and roast in the oven for 25-30 minutes, until cooked and lightly brown. Remove and set aside.

    4

    Steam the kale: If you have an Instant Pot, add 1 cup of water to the inner pot and the kale. Secure the lid, make sure it's sealed and cook on high for 3 minutes. Let pressure release, then carefully remove the lid. *Without an Instant Pot, steam the kale in a large pot for 8-10 minutes, until tender.

    5

    Drain and rinse the black beans and set aside.

    6

    Make the cashew cream: Soak the cashews in boiling hot water (I heat the water up in a tea kettle and then pour over the cashews) for at least 5 minutes. Drain, then add to a blender with 1 cup of water, garlic and salt. Blend until very smooth.

    7

    To assemble the meal prep bowls: In 3-4 cup containers, add about 1/2 cup of cooked rice. Now add 1/3 cup black beans, divide the sweet potatoes and kale into the 5 containers.

    8

    Options: Now, you can either add the cashew cream on the top OR keep it in separate small containers and pour the cream on after you re-heat the bowl. I prefer to keep the cream separate until eating, but either way works.

    9

    When you are ready to eat, simply warm up the bowl, drizzle with cashew cream and Sriracha. Enjoy!