vegan brussels sprouts kimchi, cremini mushrooms, grilled broccolini, fried rice, house pickles, yellow curry cashew cream | add grilled chicken 6 | salmon 15 | shrimp 7

In a blender, combine soaked cashews, yellow curry powder, salt, and a splash of water. Blend until smooth and creamy. Adjust seasoning as needed.

Prepare the Cashew Cream

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.

Sauté the Vegetables

In a separate pan, heat a little olive oil over medium-high heat. Add the cooked rice and stir-fry for about 5 minutes until heated through and slightly crispy. Season with salt and pepper.

Fry the Rice

In a large bowl, layer the fried rice, sautéed vegetables, kimchi, and house pickles. Drizzle the yellow curry cashew cream on top.

Assemble the Bowl

Brussels sprouts

Cremini mushrooms, sliced

Broccolini

Cooked rice (preferably day-old)

House pickles

Cashews, soaked

Yellow curry powder

Olive oil

Kimchi

Salt

Pepper

Cashew-Kimchi Bowl

Make Cashew-Kimchi Bowl Recipe in just 45m. vegan brussels sprouts kimchi, cremini mushrooms, grilled broccolini, fried rice, house pickles, yellow curry cashew cream | add grilled chicken 6 | salmon 15 | shrimp 7

Cashew-kimchi Bowl Recipe

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