Green Curry Rice Bowl with Plant Based Dip & Spread

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• 1 cup cashews, roasted
• 2 tbsp. green curry paste
• 14 oz. coconut cream
• 1 tbsp. lime juice
• 2 tsp. fish sauce, can sub for vegan fish sauce
• 1 tsp. brown sugar
• Salt and pepper, to taste

• 2 cups brown rice, uncooked
• Cooking oil of choice
• Mushrooms, slice
• Broccoli florets
• Red cabbage, shredded
• Carrot, shredded or thinly sliced
• Toby’s Plant Based Dip & Spread
• 4 lime wedges

Gather all ingredients. Cook the rice in a rice cooker or stove top for about 30 minutes until the rice becomes fully cooked. Heat a skillet over medium heat and cook the mushrooms and broccoli for about 10 minutes using oil of choice. Seasoning the mushrooms and broccoli is optional.

Meanwhile, in a blender combine the cashews, green curry paste, coconut cream, lime juice, fish sauce, brown sugar, and salt. Blend until smooth and set aside.

In four bowls, add a scoop of rice and neatly arrange the mushrooms, broccoli, red cabbage, and carrot sticks. Add a dollop of Toby’s Plant Based Dip & Spread and garnish with a lime wedge. Serve and enjoy your Green Curry Rice Bowl!