Adzuki Bean Bowls
Total Time
50 mins
Prep Time
20 mins
Cook Time
30 mins
Rating
4.42 out of 5 stars
(12)
Ingredients
4 servings
- 1/2 large Napa cabbage head, sliced (6 1/2 cups)
- 3 small carrots, shaved with a vegetable peeler
- 1 cup sugar snap peas, sliced
- 2 tablespoons sesame seeds, more for serving
- 1 cup cooked brown rice
- 2 tablespoons chopped fresh cilantro leaves, more for serving
- 1 1/2 cups cooked adzuki beans, drained and rinsed
- 2 avocados, sliced
- 1 small fresh red chile, sliced
- Sesame Miso Dressing (makes extra):
- 1/4 cup white miso
- 1/3 cup rice vinegar
- 1/4 cup olive oil
- 3 tablespoons tamari
- 1 tablespoon toasted sesame oil
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Preparation
Step 1
Make the dressing. In a small bowl, whisk together the miso, rice vinegar, olive oil, tamari, and sesame oil.
Step 2
In a large bowl, mix the cabbage, carrots, snap peas, and sesame seeds with 1/4 cup of the dressing.
Step 3
Just before serving, fold the cilantro in the cabbage salad. Divide the rice, cabbage salad, beans, and avocados among four bowls. Drizzle with more dressing, as desired, and sprinkle with the chile and more cilantro and sesame seeds, if you like.
Step 4
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Chef's notes
Use any remaining dressing for a salad for another day, it's delicious!
