toasted brown rice bowl

PREP: Using a strainer, rinse rice. In a medium pot, combine rice and broth concentrate with 1 1/4 cups water. Bring to a boil over high heat. Once boiling, reduce heat to medium-low. Cover and simmer, until rice is tender, 25-26 min. Remove pot from heat. Let stand, 2-3 min, then drain any excess water.

ROAST SWEET POTATOES: While rice cooks, cut sweet potato into 1-inch pieces. Toss sweet potatoes with 1 tbsp oil on a parchment-lined baking sheet. Season with salt and pepper. Roast in middle of oven, flipping halfway through cooking, until golden-brown, 22-24 min.

TOAST SEEDS & NUTS: While sweet potatoes roast, trim beans, then cut into 1-inch pieces. Peel, then finely grate 1 tbsp ginger. Peel, then mince or grate garlic. Heat a large non-stick pan over medium-high heat. When hot, add sesame seeds and cashews to the dry pan. Toast, stirring often, until golden-brown, 2-3 min. (TIP: Keep your eye on seeds so they don't burn!) Transfer to a plate and set aside.

COOK VEGGIES: Using the same pan, add 1 tbsp oil, then beans. Cook, stirring occasionally, until tender-crisp, 3-4 min. Add garlic, ginger, and corn. Cook, stirring often, until fragrant and warmed through, 2-3 min. Transfer veggies to another plate and set aside.

TOAST RICE & ASSEMBLE: Using the same pan, add 1/2 tbsp oil and sesame oil, then cooked rice. Cook, stirring occasionally, until rice is golden and any remaining liquid is absorbed, 3-4 min. Remove pan from heat. Add veggies, roasted sweet potato, soy sauce, half the toasted seed and nut mixture and 1 1/2 tsp rice vinegar. Stir together.

FINISH AND SERVE: Divide veggie brown rice between plates. Sprinkle over remaining seed and nut mixture.