🍽️ Rice Bowl with Chickpeas and Cashew Sauce

Name: Rice Bowl with Chickpeas and Cashew Sauce
Total time: 30 min
Yield: 4 servings
Ingredients: 60 g Cashew nuts; 100 g Long-grain rice (parboiled); 2 Carrots; 1 bunch Radishes (small bunch); 100 g Arugula (or lamb's lettuce); 1 Orange (or apple); 1 tbsp Lime juice; 10 g Parsley (0.5 bunch); Salt; Pepper; 265 g Chickpeas (jar, drained weight)

615 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

60 g Cashew nuts
100 g Long-grain rice (parboiled)
2 Carrots
1 bunch Radishes (small bunch)
100 g Arugula (or lamb's lettuce)
1 Orange (or apple)
1 tbsp Lime juice
10 g Parsley (0.5 bunch)
Salt
Pepper
265 g Chickpeas (jar, drained weight)

Instructions

1. Soak the cashew nuts in 100 milliliters of water for 10 minutes to soften them. Cook the rice in boiling salted water for exactly the time stated on the package.
2. Peel the carrots and grate them finely. Clean and wash the radishes, then slice them into thin rounds. Wash the arugula, shake it dry, and set it aside. Peel the orange and cut the flesh into small pieces.
3. Wash the parsley, shake it dry, and chop it finely. Blend the soaked cashew nuts together with the soaking water, the lime juice, and the parsley until smooth. Season the sauce to taste with salt and pepper.
4. Fill the rice, salad, carrots, radishes, chickpeas, and orange pieces into bowls. Drizzle the cashew sauce over everything and serve the dish immediately.

Nutrition per serving

kcal: 615
Protein: 23 g · Fett/Fat: 19 g · Carbs: 86 g