Vegan Adzuki Beans and Rice


American, Asian, Cooking Methods, Course, Cuisine, Dinner, Gluten-Free, Health and Diet, Latin, Low-Sugar, Lunch, Main Dish, Meals, Recipes, Season, Spring, Stovetop, Summer, Vegetarian
  • By Natalie Brandenburg, dietetic student on
  • May 31st, 2019


Dive into this Vegan Adzuki Beans and Rice bowl jam-packed with fiber, protein, and a colorful display of fresh seasonal veggies. This build-your-own styled bowl will be a hit with family and friends. Adzuki beans have one of the highest amounts of protein per serving and this dish provides 14.4 grams of protein in one bowl.

Vegan Adzuki Beans and Rice
 
Prep time
Cook time
Total time
 
Dive into this Vegan Adzuki Beans and Rice bowl jam-packed with fiber, protein, and a colorful display of fresh seasonal veggies. This build-your-own styled bowl will be a hit with family and friends. Adzuki beans have one of the highest amounts of protein per serving and this dish provides 14.4 grams of protein in one bowl.
Author:
Recipe type: Entree
Cuisine: Fusion
Serves: 2
Ingredients
  • 1 cup adzuki beans
  • ½ cup brown rice
  • 1 Persian cucumber
  • 1 vine-ripe tomato
  • 1 green pepper, deseeded
  • ½ tsp taco seasoning packet (or make your own with garlic powder, chili powder, cumin powder, dried oregano, and red chili flakes)
  • ⅓ cup roasted corn or canned corn or frozen corn
  • ¼ cup cilantro
  • ½ cup salsa of choice
  • Lime juice for flavoring
  • Sour cream (optional-will make the dish vegetarian and not vegan)
  • Cheese, shredded (optional-will make the dish vegetarian and not vegan)
Instructions
  1. Soak 1 cup adzuki beans in 4 cups of water overnight or at least 1-2 hours.
  2. Drain the beans.
  3. In a pot, cover the beans with water and bring to a boil. Reduce to a simmer and cook for 1 to 1 ½ hours until tender.
  4. While the beans are cooking, in a separate pot, boil 1 cup of water.
  5. Add in the rice, reduce heat to simmer, cover and cook for 45 minutes.
  6. While the beans and rice are cooking, dice the tomato, cucumber, and pepper. Lightly chop the cilantro.
  7. Once the beans are tender, drain the water. Using the same pot, gently sauté the beans with the taco seasoning.
  8. After the rice is done cooking, remove from heat. Mix the roasted corn with the brown rice.
  9. Begin to build the two bowls dividing the rice and corn mixture equally.
  10. Add a ½ cup of seasoned beans to each bowl.
  11. Divide the fresh vegetables equally into each bowl.
  12. Top with cilantro and salsa. Squeeze fresh lime juice onto each bowl. Add in additional toppings if desired.
Nutrition Information
Serving size: 1 bowl Calories: 329 Fat: 1.6 Saturated fat: 0.3 Carbohydrates: 67.9 Sugar: 7.1 Fiber: 13.7 Protein: 14.4 Cholesterol: 0.0

Recipe care of Natalie Brandenburg, dietetic student, Instagram: @thecaliforniabowl

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