Cashew-kimchi Bowl Recipe
vegan brussels sprouts kimchi, cremini mushrooms, grilled broccolini, fried rice, house pickles, yellow curry cashew cream | add grilled chicken 6 | salmon 15 | shrimp 7
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation Instructions
Prepare the Cashew Cream
In a blender, combine soaked cashews, yellow curry powder, salt, and a splash of water. Blend until smooth and creamy. Adjust seasoning as needed.
Sauté the Vegetables
In a large skillet, heat olive oil over medium heat. Add sliced cremini mushrooms and sauté until they are tender, about 5 minutes. Add chopped Brussels sprouts and cook for another 5-7 minutes until they are slightly caramelized. Add broccolini and cook for an additional 3-4 minutes, seasoning with salt and pepper.
Assemble the Bowl
In a large bowl, layer the fried rice, sautéed vegetables, kimchi, and house pickles. Drizzle the yellow curry cashew cream on top.