happy bowls

Name: happy bowls
Prep time: 1 h
Total time: 1 h
Cuisine: American
Ingredients: 2 cups roasted cashews (cashew allergy sub: 1 can cannellini beans plus 1 tablespoon extra-virgin olive oil); 1 cup fresh soft green herbs (such as basil leaves, cilantro, or dill); 2 tablespoons apple cider vinegar; 1/2 cup hot water, plus more as needed; 1 small garlic clove or 1/8 teaspoon garlic powder; 1 teaspoon kosher salt; Option to choose your adventure! See the “sauce riffs” section above the recipe for additional flavor options; 1 extra large sweet potato, 1-inch cubed; 1 large beet, 1-inch cubed; 1 head of cauliflower, trimmed and cut into thin florets; 1 small red onion, thinly sliced; Extra-virgin olive oil; Kosher salt and freshly ground black pepper; A few shakes of garlic powder, onion powder, and smoked paprika; 1 to 1 1/2 cups dry brown rice, cooked per package instructions); However much of any greens you like/have lurking in the fridge (I like a few handfuls of fresh spinach, finely chopped!); Optional toppings: crumbled feta, hard-boiled eggs, cubed avocado, pickled red onions, roasted chopped nuts or seeds, extra fresh green herbs

10 steps

Prep:1h

The cashew sauce is absolutely delicious as written, but I also have riff ideas should you want to mix up the flavor profile one day. If you’re feeling ambitious, you can blend the sauce without the herbs in it, then pour 1/3 into one bowl, 1/3 into another bowl, and keep 1/3 in the blender — make 3 different sauces, blending them one at a time! In my photos, I made one bowl of sauce with no herbs, and the rest with. Dilly lemon sauce: Use 1 cup dill for your herb and lemon juice instead of vinegar Cilantro cashew chutney: Use 1 cup cilantro for your herb, plus 1/4 teaspoon each of ground turmeric, cumin, and garam masala Creamy curry sauce: Omit the herbs, add 1 tablespoon curry paste or 2 teaspoons curry powder, 1/2 teaspoon ground cumin, 1/2 teaspoon ground turmeric, and a tiny pinch of sugar Cashew harissa sauce: Omit the herbs, add 1 to 2 teaspoons harissa (start with 1 and add more based on spice preference) Bitchin’ Sauce: To recreate a similar vibe as my fave Chipotle Bitchin’ Sauce (have you ever had it? so good), omit the herbs and add 1/4 cup nutritional yeast and 1 canned chipotle en adobo (like 1 pepper, not the whole can). Remove the seeds from the pepper first, they can be really spicy.

Updated at: Mon, 10 Mar 2025 19:27:58 GMT

Nutrition balance score

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Ingredients

4 servings

Cashew Sauce

2 cupsroasted cashews

cashew allergy sub: 1 can cannellini beans plus 1 tablespoon extra-virgin olive oil

1 cupgreen herbs

fresh soft, such as basil leaves, cilantro, or dill

2 tablespoonsapple cider vinegar

½ cupwater

hot, plus more as needed

1garlic clove

small, or 1/8 teaspoon garlic powder

1 teaspoonkosher salt

riffs

option to choose your adventure! see the “sauce ” section above the recipe for additional flavor options

Roasted Veggies

1sweet potato

extra large, 1-inch cubed

1beet

large, 1-inch cubed

1 headcauliflower

trimmed and cut into thin florets

1red onion

small, thinly sliced

extra-virgin olive oil

kosher salt

freshly ground black pepper

3 shakesgarlic powder

onion powder

smoked paprika

Base & Extras

1 cupsdry brown rice

cooked per package instructions

feta

optional toppings, crumbled

Instructions

Step 1

Preheat oven to 425°F. Line two baking sheets with parchment paper.

Step 2

Add 2 cups of roasted cashews to a blender and cover with hot water (as hot as your sink will go). Set aside, so the cashews can soak and soften while we prep the veggies.

Step 3

Scrub 1 extra large sweet potato and 1 large beet under running water until clean. Peel them if you aren’t into skins (I keep them on!), then chop into 1-inch cubes. Place on separate halves of one baking sheet.

Step 4

Wash and dry 1 head of cauliflower. Slice it into thin florets like so: Cut off the leaves and the very bottom of the cauliflower stem. Now slice the head of cauliflower in half, through the stem. Place the two halves cut-side down, then slice them into 1/2-inch thick planks. Cut apart the individual florets. There will be little bits of cauliflower everywhere, that’s fine! Add them to the sheet pan too, they crisp up wonderfully.

Step 5

Place the cauliflower on one side of the second baking sheet. Thinly slice 1 small red onion and add it to the other side of the baking sheet.

Step 6

Drizzle all of the veggies with enough extra-virgin olive oil to lightly coat them. Sprinkle each sheet pan of veg with a big pinch of kosher salt, a smaller pinch of black pepper, and a couple shakes of garlic powder, onion powder, and smoked paprika. Use your hands to toss and evenly coat the veg, keeping each in its separate section on the sheet pan.

Step 7

Roast everything for 30 to 40 minutes, until golden-brown and fork-tender. The beets will be on the firmer side and the sweet potatoes will be more tender, that’s good! We want a variety of textures!

Step 8

Meanwhile, cook your grains, wash and chop your greens if necessary, and make the cashew sauce.

Step 9

To make the cashew sauce: Drain the water out of the blender. Add all of the other cashew sauce ingredients (1 cup of soft green herbs, 2 tablespoons apple cider vinegar, 1/2 cup hot water, 1 small garlic clove, and 1 teaspoon kosher salt). Blend until completely smooth. If needed, add 1 tablespoon more warm water at a time until you achieve a thick, drizzle-able sauce. Taste and add more salt if desired.

Step 10

Scoop some grains and greens into the bottom of your bowl. Add the roasted veggies. Drizzle a big scoop of sauce over top and add any other toppings you’re into. Dig in!!!!

View on substack.com

↑Support creators by visiting their site 😊