• prep: 10 min
• cook: 20 min
• total: 30 min

servings:

Think of these lunch bowls as the wholesome, more nourishing version of everyone’s favorite takeout dish: saucy beef and broccoli stir-fry. They have all the same umami-rich, savory flavors, but they’re packed with green vegetables and built on a base of broccoli stems, which I find to be totally underrated and underutilized. Although broccoli stems can be enjoyed in a number of ways, here they’re processed into rice-like grains and quickly sautéed for a tender bite with a mild-mannered flavor.

• 1/4 cup raw unsalted cashews, soaked overnight and drained
• 1/4 cup rice vinegar
• 2 tablespoons white miso paste
• 2 tablespoons water
• 1 tablespoon chopped peeled fresh ginger
• 1 1/2 teaspoons toasted (Asian) sesame oil
• 1 teaspoon honey
• 1 clove garlic, chopped
• Freshly ground black pepper
• 2 1/2 tablespoons avocado or extra-virgin olive oil, divided
• 1 pound lean ground beef
• Kosher salt
• 1 1/2 tablespoons coconut aminos, divided
• 1/4 cup chopped Thai basil leaves
• 16 ounces riced broccoli
• 1 large or 2 medium heads bok choy, thinly sliced crosswise
• 2 cloves garlic, minced
• 1 cup shredded radicchio
• 4 medium scallions, thinly sliced
• Kimchi
• Bean sprouts
• Sesame seeds

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