Hi readers! A few weeks ago, I shared a recipe for a new favorite soup that used Chickpea Miso. If any of you were inspired to make this totally delicious soup (and I hope you were!), you may be a little miffed at me for having you buy a kind of expensive jar of chickpea miso. What am I supposed to do with the rest of this chickpea miso?! you might be asking.
I have a solution for you. And it comes in the form of a healthy, hearty, DELICIOUS dinner. Most healthy vegans love a good “rice bowl,” which usually means a meal that can be eaten in one bowl that involves rice, veggies, and amazing flavors. I like the rice bowl method because like most of my recipes, it’s fairly uncomplicated and quick. (Quick after you cook the rice and the beans, anyway. Or you could always go with canned beans and slow cook your rice to make the process even less intensive).
I was very excited to finally make something with adzuki beans, as I’ve been reading a lot about the wonderful health benefits. I was especially stoked to know that they are one of the most digestible beans out there. (If they made an “I <3 Digesting” bumper sticker, I’d buy it. Is that weird?)
Aduki Beans & Greens Miso Rice Bowl
1 c brown rice, cooked
2 c broccoli (fresh or frozen)
2 c collards, chopped
1 c aduki beans, cooked
1 bunch alfalfa sprouts (or other sprout)
1 t coriander
1 t cayenne
2 T chickpea miso
sesame oil (to drizzle)
Cook rice and beans if not done already. Put broccoli, greens, cooked beans, and spices in a pan and stir as they heat. Add a bit of olive oil or water if it seems too dry. Cook until greens are wilted and broccoli is cooked through. Stir the 2 T of miso into your pot of rice AFTER the heat is turned off; a reader informed me that you should never heat miso, as it kills all the good-for-you bacteria. Put rice in a bowl, with a serving of the bean/veggie mix. Add sprouts and drizzle with sesame oil.
Serve in bowl. Eat. Be happy. : )