Protein-Packed Rice Bowl

🥘 Ingredients

• brown rice
  1 c
• carrots
  2 pieces
• cashew pieces
  2 oz
• corn
  1 c
• garlic
  3 cloves
• ginger
  1 knob
• green beans
  8 oz
• olive oil
  2 tbsp
• pepper
  1 tsp
• salt
  1 tsp
• scallions
  2 pieces
• sesame seeds
  1 tbsp
• soy sauce
  2 tbsp

🍳 Cookware

• baking sheet
• large pan

1. 

   1

   Wash and dry all produce. Preheat oven to 400 degrees. Bring a large pot of water to a boil. Add brown rice and cook until tender ⏱️ 20 minutes . Drain.

   brown rice: 1 c
2. 

   2

   Place cashew pieces on a baking sheet and toast in oven until fragrant ⏱️ 5 minutes . Keep an eye on them so they don't burn. Remove from sheet and set aside.

   cashew pieces: 2 oz
3. 

   3

   Peel and finely dice carrots . Trim and cut green beans into 1-inch pieces. Thinly slice scallions , keeping greens and whites separate. Mince garlic . Peel and finely mince or grate ginger . Drain half of corn .

   carrots: 2 pieces, green beans: 8 oz, scallions: 2 pieces, garlic: 3 cloves, ginger: 1 knob, corn: 1 c
4. 

   4

   Heat a drizzle of olive oil in a large pan over medium-high heat. Add carrots and toss until slightly softened ⏱️ 5 minutes . Add green beans and corn, and toss until green beans are crisp-tender ⏱️ 4 minutes . Season with salt and pepper . Remove from pan and set aside.

   olive oil: 2 tbsp, salt: 1 tsp, pepper: 1 tsp
5. 

   5

   Heat a large drizzle of oil in same pan over medium-high heat. Add garlic and ginger. Cook ⏱️ 1 minute , until fragrant. Add cooked rice and toss until slightly crispy ⏱️ 2 minutes . Add cooked veggies, soy sauce , and scallion whites. Toss another ⏱️ 1 minute .

   soy sauce: 2 tbsp
6. 

   6

   Divide rice between bowls. Sprinkle with cashews, sesame seeds , and scallion greens.

   sesame seeds: 1 tbsp