This grain bowl with adzuki beans recipe is adapted from Healthyish by Lindsay Maitland Hunt. For speedy assembly, cook the adzuki beans up to 3 days in advance, or use canned beans.
2tablespoonschopped fresh cilantro leaves, more for serving
11/2cups cooked adzuki beans, drained and rinsed
2avocados, sliced
1small fresh red chile, sliced
Sesame Miso Dressing (makes extra)
1/4cupwhite miso
1/3cuprice vinegar
1/4cupolive oil
3tablespoonstamari
1tablespoontoasted sesame oil
Instructions
Make the dressing. In a small bowl, whisk together the miso, rice vinegar, olive oil, tamari, and sesame oil.
In a large bowl, mix the cabbage, carrots, snap peas, and sesame seeds with 1/4 cup of the dressing.
Just before serving, fold the cilantro in the cabbage salad. Divid 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.
Notes
Use any remaining dressing for a salad for another day, it's delicious!