These adzuki bean bowls are a hearty, plant-based meal built on tender adzuki beans, fluffy rice, crisp vegetables, and a creamy ginger-sesame dressing. Naturally sweet and nutty, adzuki beans make a satisfying base that is easy to prep ahead for quick weeknight lunches and dinners.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: undefined
- Category: undefined
- Method: undefined
- Cuisine: Asian-Inspired
Ingredients
- 1 cup dried adzuki beans (or 2 cans, 15 oz each, drained and rinsed)
- 4 cups water, for cooking the beans
- 1 1/2 cups brown or white rice, cooked
- 1 tablespoon avocado or olive oil
- 2 cups broccoli florets
- 1 large carrot, shredded
- 2 cups baby spinach
- 1 ripe avocado, sliced
- 1 cup shredded purple cabbage
- 2 green onions, sliced
- 1 tablespoon sesame seeds
- 1/4 teaspoon salt, plus more to taste
- 1/4 cup tahini
- 2 tablespoons low-sodium soy sauce or tamari
- 2 tablespoons rice vinegar
- 1 tablespoon maple syrup
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, minced
- 3 to 4 tablespoons warm water, to thin the dressing
Instructions
- Rinse the dried adzuki beans and soak them in plenty of water for 4 to 8 hours, or overnight. Drain.
- Place the soaked beans in a pot with 4 cups of fresh water. Bring to a boil, then reduce to a gentle simmer and cook for 35 to 45 minutes, until tender but not falling apart. Add 1/4 teaspoon salt in the last 10 minutes, then drain. Skip this step if using canned beans.
- Cook the rice according to package directions while the beans simmer.
- Heat the oil in a skillet over medium-high heat. Add the broccoli with a pinch of salt and cook for 4 to 5 minutes, until bright green and lightly charred.
- Whisk the tahini, soy sauce, rice vinegar, maple syrup, ginger, and garlic in a small bowl. Add warm water a tablespoon at a time until the dressing is smooth and pourable.
- Divide the rice among four bowls. Top each with adzuki beans, broccoli, shredded carrot, spinach, cabbage, and sliced avocado.
- Drizzle with the ginger-sesame dressing and finish with green onions and sesame seeds.
Notes
- Do not add salt at the start of cooking dried beans, as it can slow softening. Salt near the end instead.
- Cooked adzuki beans keep in the fridge for up to 5 days or in the freezer for up to 3 months.
- Store the dressing separately and the components in separate containers for easy meal prep, keeping for up to 4 days.
- Swap the rice for quinoa or soba noodles, and use any crunchy vegetables you have on hand.
- Add a soft-boiled egg, baked tofu, or kimchi for extra protein and flavor.
- For a nut-free dressing, use sunflower seed butter in place of tahini if you tolerate seeds.
Nutrition
- Serving Size: 1 bowl
- Calories: 540
- Sugar: 8 g
- Sodium: 480 mg
- Fat: 17 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 78 g
- Fiber: 17 g
- Protein: 21 g
- Cholesterol: 0 mg
Find it online: https://thefamilycooking.com/adzuki-bean-bowls/
