Japanese Rice Bowl With Kale Chips Recipe | Vegan Recipes | Tesco Real Food

Ingredients

• 200g brown basmati rice, rinsed
• 4 sachets instant miso
• 4 tsp sesame oil
• 4 tsp light soy sauce
• 2 carrots, cut into fine strips
• 1 red pepper, halved, seeded and cut into long, thin strips
• 4 spring onions, green and white parts separated, thinly sliced on the diagonal
• 2 tsp toasted sesame seeds, to serve
• ½ tsp dried chilli flakes, to serve
• 50g cashew nuts, roughly chopped
• 125g curly kale, tough stalks removed
• 1 tsp sesame oil