1 1/2 cups - uncooked brown rice
2 - medium sweet potatoes
5 to 6 oz - chopped kale (half of a 10 oz bag)
(1) - 15-ounce can black beans
Cashew Cream Optional: Sriracha hot sauce
- 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!
- You could easily swap out ingredients such as using a different grain (quinoa, farro, etc), bean or green leafy vegetable. Another sauce option would be to use Vegan Peanut Sauce instead.
Instapot
1 cup - long grained brown rice
1 cup - water
Stove Top
1 cup - long grained brown rice
2 cups - water
- Stove Top
- Combine all ingredients in a sauce pan
- Bring to boil, turn heat down low and cover
- Simmer for 45-50 minutes (until all water is absorbed
- Instant pot
- Combine the rice and water in the instapot and give it a stir
- Secure the lid and place the steam release valve to sealing. Cook at high pressure for 22 minutes
- Allow the pressure to release naturally for 10 minutes, Vent to release any remaining pressure
- Note for high altitudes: Allow 5 more minutes of cooking time when cooking on the stove top
1 1/2 cups - raw cashews
1 cup - water
1 - garlic clove
3/4 tsp - salt
- Soak the cashews: Bring a few cups of water to a boil (I use my tea kettle for this). Add 1 1/2 cups cashews to a bowl and pour the boiling hot water on top to cover. Let them soak for 5 minutes, or 1 hour if you don't have a high powered blender.
- Drain, then add to a blender with 1 cup of water, garlic and salt. Blend until very smooth.
- For coffee creamer, use the sweet version (maple syrup + vanilla) and add an additional 1/2 cup of water.
- Store cashew cream in the refrigerator for 5-6 days. You can also freeze cashew cream, simply re-blend or whisk well once it thaws.
- For savory cream, add salt, garlic and optional Sriracha or nutritional yeast. For sweet cream, add maple syrup and vanilla.