Grilled Pineapple Veggie Bowl with Spicy Cashew Crema Recipe - Forks Over Knives

Name: Grilled Pineapple Veggie Bowl with Spicy Cashew Crema Recipe - Forks Over Knives
Ingredients: ¼ cup + 2 tablespoons raw cashews; 3 tablespoons brown rice vinegar; 1 tablespoon + 1 teaspoon reduced-sodium soy sauce; 1 to 2 teaspoons Chile-Garlic Sauce or sriracha sauce; 1 teaspoon pure cane sugar; ½ teaspoon grated fresh ginger; Pinch sea salt; 2 medium yellow summer squash and/or zucchini (8 oz.), halved lengthwise; 8 1-inch wedges peeled fresh pineapple; 2 4-inch portobello mushroom caps, stems and gills removed; 1 bell pepper (any color), halved and seeded; 4 cups hot cooked brown rice; 2 cups hot cooked shelled edamame; Fresh parsley leaves

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Caramelized grilled pineapple infuses this smoky veggie grain bowl with tropical flavor, while a spicy cashew crema adds heat. Get the recipe!

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Ingredients

¼ cup + 2 tablespoons raw cashews
3 tablespoons brown rice vinegar
1 tablespoon + 1 teaspoon reduced-sodium soy sauce
1 to 2 teaspoons <a href="https://www.forksoverknives.com/recipes/vegan-sauces-condiments/chile-garlic-sauce/">Chile-Garlic Sauce</a> or sriracha sauce
1 teaspoon pure cane sugar
½ teaspoon grated fresh ginger
Pinch sea salt
2 medium yellow summer squash and/or zucchini (8 oz.), halved lengthwise
8 1-inch wedges peeled fresh pineapple
2 4-inch portobello mushroom caps, stems and gills removed
1 bell pepper (any color), halved and seeded
4 cups hot cooked brown rice
2 cups hot cooked shelled edamame
Fresh parsley leaves