Adzuki Bowl with Coconut Brown Rice & Tahini Sauce
Prepare a nourishing adzuki bowl with coconut-infused brown rice and a creamy tahini sauce, featuring adzuki beans, fresh vegetables, and a rich blend of flavors.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Adzuki Beans (dried) | 250 | Grams |
| Brown Rice (uncooked) | 2 | Cups |
| Coconut Milk (full-fat) | 400 | Milliliters |
| Water | 2 | Cups |
| Tahini (smooth) | 0.5 | Cup |
| Lemon Juice (freshly squeezed) | 3 | Tbsp |
| Soy Sauce (low sodium) | 2 | Tbsp |
| Maple Syrup | 1 | Tbsp |
| Garlic (minced) | 2 | Clove |
| Ginger (grated) | 1 | Tbsp |
| Carrot (julienned) | 2 | Count |
| Red Bell Pepper (sliced) | 1 | Count |
| Cucumber (sliced) | 1 | Count |
| Green Onions (sliced) | 3 | Count |
| Sesame Seeds (toasted) | 2 | Tbsp |
| Salt (to taste) | 1 | Tsp |
| Black Pepper (freshly ground) | 0.5 | Tsp |
Instructions
- Rinse the adzuki beans and soak them in water for at least 8 hours or overnight.
- Drain and rinse the soaked adzuki beans. Cook them in a pot with fresh water for about 45 minutes or until tender. Drain and set aside.
- In a saucepan, combine brown rice, coconut milk, and water. Bring to a boil, then reduce heat to low, cover, and simmer for 40 minutes or until the rice is cooked and liquid is absorbed.
- In a small bowl, whisk together tahini, lemon juice, soy sauce, maple syrup, minced garlic, and grated ginger to make the tahini sauce.
- In a large bowl, combine cooked adzuki beans, julienned carrots, sliced red bell pepper, sliced cucumber, and sliced green onions.
- Divide the coconut brown rice among serving bowls. Top with the adzuki bean and vegetable mixture.
- Drizzle the tahini sauce over each bowl and sprinkle with toasted sesame seeds. Season with salt and black pepper to taste before serving.
Prep
- Soak adzuki beans in water for at least 8 hours or overnight.
Kitchen equipment
Rice Cooker or Saucepan With LidWhiskLarge Mixing Bowl