Cook rice according to package directions, set aside.
In a large pot, heat olive oil over medium heat. Add the garlic, ginger, carrots and broccoli. Season with salt, pepper, and chili flakes. Saute over medium heat while stirring occasionally until the vegetables are soft, about 5-6 minutes.
To prepare the tahini sauce, add the tamari, sesame oi, tahini, maple syrup, and coconut milk in a small bowl. Whisk together until smooth.
Add the cooked rice, tahini sauce, and cabbage to the pot of prepared veggies. Stir until fully combined, allowing the cabbage to wilt from the heat.
Toast the cashews in a pan over medium heat before serving, if desired.
Serve in bowls and garnish with cashews.