The Everything Bowl with Creamy Cashew Drizzle

This is the bowl I make when I want to feel like I have my life together. Everything gets prepped, laid out in neat little sections, and then absolutely drenched in this cashew sauce that honestly makes anything taste incredible. I started making it for meal prep Sundays, but now it’s become the thing I crave on a random Wednesday night. The chickpeas get this amazing crispy edge in the pan, the veggies are all different textures, and that sauce ties everything together like it was always meant to be one dish.

Ingredients

Creamy Cashew Sauce

• 1/2 cup raw cashews, soaked in hot water for 15 minutes (or overnight), drained
• 1/3 cup water
• Juice of 1 lemon (about 2 Tbsp)
• 1 small clove garlic
• 1/4 tsp sea salt
• 1/4 tsp ground turmeric
• Pinch of black pepper

Crispy Chickpeas

• 1 can (15 oz) chickpeas, drained, rinsed, and patted very dry
• 1 Tbsp avocado oil
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• 1/4 tsp sea salt

Bowl

• 1 medium sweet potato, peeled and diced into 1/2-inch cubes (about 1 1/2 cups)
• 2 cups broccoli florets
• 1 cup shredded purple cabbage
• 1 medium carrot, shredded or julienned
• 2 cups cooked jasmine or brown rice
• 1 Tbsp avocado oil (for the sweet potato)
• Sesame seeds and sliced green onion for garnish

Instructions

1. Make the cashew sauce: Drain the soaked cashews and add them to a blender with the water, lemon juice, garlic, salt, turmeric, and pepper. Blend on high for 60–90 seconds until completely smooth and pourable. If it’s too thick, add water a tablespoon at a time. Set aside.
2. Cook the sweet potato: Heat 1 Tbsp avocado oil in a large skillet over medium heat. Add the sweet potato cubes, season with a pinch of salt, and cook for 8–10 minutes, stirring every 2–3 minutes, until golden and fork-tender. Transfer to a plate.
3. Crisp the chickpeas: In the same skillet (no need to wash), add 1 Tbsp avocado oil over medium-high heat. Add the dried chickpeas — they’ll sputter, so stand back. Cook for 5–6 minutes, shaking the pan occasionally, until golden and crispy. Sprinkle with smoked paprika, garlic powder, and salt. Toss to coat and remove from heat.
4. Steam the broccoli: While the chickpeas cook, steam the broccoli florets for 3–4 minutes until bright green and just tender. You can microwave them with a splash of water covered for 2 minutes, or steam on the stovetop.
5. Assemble the bowls: Divide the rice between two wide bowls. Arrange the sweet potato, broccoli, purple cabbage, and shredded carrot in sections on top. Pile the crispy chickpeas in the center.
6. Drizzle and serve: Pour the cashew sauce generously over everything. Sprinkle with sesame seeds and sliced green onion. Eat immediately while the chickpeas are still crispy.

Tips

• Dry your chickpeas. This is the #1 secret to crispy chickpeas. Pat them with a towel until they’re completely dry. Wet chickpeas = soggy chickpeas.
• Soak the cashews. 15 minutes in boiling water is the quick method. Overnight in cold water gives the silkiest result. Either way, don’t skip the soak — unsoaked cashews won’t blend smooth.
• The sauce keeps for 4 days in the fridge. Make a double batch on Sunday and drizzle it on everything all week — bowls, salads, roasted veggies, even tacos.
• Swap the veggies: Use whatever you have. Roasted cauliflower, steamed green beans, raw cucumber, avocado slices, edamame — this bowl is endlessly flexible.
• Make it spicy: Add a pinch of cayenne to the cashew sauce, or drizzle sriracha on top when serving.
• Meal prep friendly: Store components separately. The sauce, chickpeas (they’ll soften but still taste great), veggies, and rice all keep well for 3–4 days. Assemble fresh each day.

🍽️ You might also love: First Day of Spring Vegetable Soup — for something equally delicious. Or give our Mango Summer Salad a try for another feel-good option.