Brown Rice and Adzuki Bean Bowls from Healthy-ish
This recipe comes from Healthyish by Lindsay Maitland Hunt and is reprinted with permission from the publisher.
Recipe type: Main dish
Serves: 4
  • ½ large Napa cabbage head, sliced (6½ cups)
  • 3 small carrots, shaved with a vegetable peeler
  • 1 cup sugar snap peas, sliced
  • 2 tablespoons sesame seeds, more for serving
  • ½ cup Toasted Sesame and Miso Dressing (below)
  • 1 cup short-grain brown rice, rinsed
  • sea salt
  • 2 tablespoons chopped fresh cilantro leaves, more for serving
  • 1 can adzuki or small read beans, rinsed
  • 2 avocados, sliced
  • 1 small fresh red chile, sliced
Toasted Sesame and Miso Dressing (makes 1 cup, you will have extra)
  • ¼ cup white miso
  • ⅓ cup rice vinegar
  • ¼ cup canola oil (I used olive oil)
  • ¼ cup low-sodium soy sauce (I used tamari)
  • 1 tablespoon toasted sesame oil
  1. Bring a large pot of water to a boil. While it comes to a boil, mix the cabbage, carrots, snap peas, and sesame seeds in a large bowl with ¼ cup of the dressing. Use your hands to make sure everything gets evenly coated, or use a spatula. Set aside and toss occasionally.
  2. Once the water is boiling, add the rice and 1 tablespoon salt. Reduce to a simmer and cook until the rice is just tender, 22 to 26 minutes. Drain.
  3. Just before serving, fold the cilantro in the cabbage salad. Divid the rice, cabbage salad, beans, and avocados among four bowls. Drizzle with the remaining ¼ cup dressing, and sprinkle with the chile and more cilantro and sesame seeds, if you like.
Use any remaining dressing for a salad for another day, it's delicious!
Recipe by Love and Lemons at