Protein Bowl With Cashews And Black Garlic Sauce
Recipe Courtesy of Justyna Serwach
Prep time: 0 mins | Cook time: 45 mins
Total time: 45 mins | Serves: 2
Ingredients
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1 cup mixed wild rice (you can use brown rice instead)
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1 can (15 oz/440g) butter beans or cannellini beans
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2 handfuls (about 70g) fresh spinach (or 1 handful of kale for extra protein boost – about 40g)
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1 tablespoon miso paste
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2–3 tablespoons olive oil
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2 whole eggs
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1 avocado, peeled and sliced, stone removed
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2 raw garlic cloves, minced
Cashew Black Garlic Sauce
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1 cup (120g) raw cashew nuts
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10 large Balsajo Black Garlic cloves or 20g of black garlic paste
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3/4 cup (180 ml) water (add more if you want your sauce a bit more runny)
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1/2 teaspoon salt or to taste
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1 tablespoon tahini
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2 tablespoons of lime juice – one lime should be enough*
Instructions
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Submerge cashews in boiling hot water and leave to soak for 30 minutes. When done, discard soaking water and place your cashews in a blender together with all other sauce ingredients, process until silky smooth and reserve.
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Cook wild rice according to instructions on packaging. When done cover to keep warm and set aside.
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In a large pan set over a medium-low heat, gently cook raw garlic in 1 tablespoon of oil for about 1 minute before adding beans. Cook the beans for 2-3 minutes before stirring miso paste in. Then add spinach and cook until it wilts down. Cover to keep warm and set aside.
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In a small pan, fry 2 eggs in the remaining oil to your liking. You can choose to scramble, boil, or poach it instead if you fancy.
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Assemble the dish: Split rice and beans with spinach between two bowls, top it up with an egg and ½ avocado each. Top it all up with a generous serving of the black garlic cashew sauce. Enjoy!