Sunday, November 3, 2024

Aduki Bean & Japanese Yam Lunch Bowl



There is a great mix of spices in this vegan lunch bowl that brings out the earthy flavors of aduki beans, the sweetness of Japanese yam, and the crunchiness of shredded cabbage. This meal is healthy and filling, making it perfect for a healthy lunch.

Ingredients:

  • 1 cup cooked aduki beans
  • 1 Japanese yam, peeled and cubed
  • 2 cups shredded cabbage
  • 1 tablespoon olive oil
  • 1 teaspoon soy sauce
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon grated ginger
  • 1/4 teaspoon garlic powder
  • Salt and pepper to taste
  • Cooked rice or quinoa for serving

Instructions:

Preheat oven to 400F 200C

Toss cubed Japanese yam with olive oil, soy sauce, rice vinegar, grated ginger, garlic powder, salt, and pepper in a bowl until evenly coated

Spread seasoned yam cubes onto a baking sheet lined with parchment paper and roast for 25-30 minutes, or until tender and golden brown

In a large skillet, heat olive oil over medium heat

Add shredded cabbage and saut until wilted, about 5-7 minutes

To assemble the bowl, divide cooked aduki beans, roasted Japanese yam cubes, and sauted cabbage among serving bowls

Serve with cooked rice or quinoa, if desired

Enjoy your nutritious and delicious aduki bean and Japanese yam lunch bowl!


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