Recipe: Cashew Cream Veggie Rice Bowls

Cashew cream with yams, broccoli and veggies. Vegan and gluten free.


Cashew Cream
One cup raw cashews, soaked for 2-8 hours
One tbsp apple cider vinegar
One tbsp fresh lemon juice
A pinch of each: paprika, garlic powder, cayenne, onion powder
Sea salt and pepper to taste
Warm water, approximately 1/2 a cup to 1 cup depending on desired consistency

Rice Bowl
Two tbsp organic coconut oil or extra virgin olive oil
Two cups yams, pealed and cubed
Two cups broccoli florets
Eight brown mushrooms, sliced
Half of a white onion, diced
One cup green beans, chopped
Two tbsp gluten free soy sauce (I use Braggs Aminos)
One and a half cups organic brown rice


For the cashew cream, place all ingredients in a blender (or a magic bullet) or food processor and blend until smooth.

For the rice bowls, cook the rice according to the directions provided on the package. Steam the yams and broccoli until fork tender. (I use an electric steamer that has a timer and tells you how long to steam vegetables depending on what your cooking. It is two tiered so it allows me to cook two different things at once making multi tasking super easy.) Place the oil in a pan on medium heat. Add the sliced mushrooms, onion, and green beans. Once the veggies are half cooked (approx 4-5 minutes) I will add the soy sauce and continue to sauté. Sauté the veggies until soft, approximately 8 minutes total.

Once everything is ready, add the rice to a bowl. Layer the veggies on and top with the cashew cream.


Use any veggies that you like to steam or sauté. We often sauté pineapple with the veggies to provide a sweet flavor. You could also sauté peppers, black beans or chickpeas, and kale. Steamed cauliflower, potatoes, or asparagus are also great.

Top the rice bowl with sliced avocado and chopped cilantro.


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